Catfish with Bell Pepper Sauce and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 583 cal. | (28 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 1,160 mg | (29 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 284 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 250 grams waxy potatoes
- salt
- 3 Tbsps butter
- ½ tsp dried marjoram
- freshly ground peppers
- 2 Bell pepper (yellow and red)
- 1 onion
- 2 garlic cloves
- 3 Tbsps olive oil
- 200 milliliters Vegetable broth
- 150 milliliters Whipped cream
- Red pepper flakes
- Caraway
- ½ tsp lemon zest
- 4 Catfish (about 120 grams)
- lemon juice
- 1 handful fresh Fresh herbs (such as basil and parsley leaves)
Preparation steps
Peel the potatoes, rinse and cut into 1 cm (approximately ½ inch) thick small cubes. Cook the potato cubes for about 10 minutes in boiling salted water. Drain, rinse with cold water and drain well. in Heat 2 tablespoons butter in a pan and fry the cooked potato cubes in it until golden brown. Season with salt and pepper and stir in the marjoram.
Rinse the bell peppers, halve, remove the seeds and ribs, and cut into strips. Peel the onion and finely chop. Peel the garlic and cut into slices.
For the bell pepper sauce, heat 2 tablespoons olive oil in a pan and saute the onion, garlic and bell peppers in it. Pour the vegetable broth and cream, stir in the red pepper flakes, caraway seeds and lemon zest, and season with salt and pepper.
Rinse and pat dry the catfish fillets. Heat the remaining butter in a grill pan and cook the catfish fillets in it for about 3 minutes. Turn around the fillets and leave until done.
Place the bell pepper sauce with potato cubes and the grilled catfish on plates. Drizzle with a few drops of lemon juice and serve garnished with fresh herbs.
