Sukower Welsfilet with Oven-Roasted Potatoes

Experience the delightful flavors of Germany with this elegant dish featuring tender Sukower Welsfilet (catfish fillet) paired with crispy oven-roasted potatoes, a savory tomato-onion sauté, and a zesty parsley-lemon oil. This quick and delicious meal is perfect for a weeknight dinner or a special gathering.

Ingredients

🐟 2 Sukower Welsfilet (Catfish Fillets)
🥔 500g Potatoes (unpeeled)
🫒 3-4 tablespoons Olive Oil (approximately, divided)
🧂 Salt
🌶️ Pepper
🍅 2 Tomatoes (diced)
🧅 1 Onion (halved and thinly sliced)
🧄 1 clove Garlic (thinly sliced)
🍋 1 tablespoon Lemon Zest
🍋 1 Lemon (for zest and wedges)
🌿 20g Parsley Leaves (finely chopped)
🧈 1 teaspoon Butter
🌶️ Spice Mix
🍷 12 ml White Wine Vinegar
🍭 A pinch of Sugar

Instructions

1- Prepare Oven Potatoes:

• Preheat your oven to 220°C (425°F).
• Halve 500g of unpeeled potatoes lengthwise.
• Place the potato halves on a baking sheet lined with baking paper.
• Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
• Roast in the preheated oven for 20-25 minutes until tender and golden brown.

2- Prepare Vegetables and Parsley-Lemon Oil:

• Dice 2 tomatoes and slice 1 onion thinly.
• Slice 1 clove of garlic thinly.
• Grate 1 tablespoon of lemon zest.
• Cut the zested lemon into wedges for serving.
• Finely chop 20g of parsley leaves.
• Mix parsley, lemon zest, pinch of salt, pepper, 1 tablespoon of olive oil, and a pinch of sugar in a small bowl to make parsley-lemon oil.

3- Cook the Tomato Vegetable:

• Heat 1 tablespoon of olive oil and 1 teaspoon of butter in a large pan over medium heat.
• Sauté onion strips for about 5 minutes until translucent.
• Add garlic and cook for another 2-3 minutes.
• Mix in spice mix, 12 ml of vinegar, and diced tomatoes; simmer for 2-3 minutes.
• Add a pinch of sugar, salt, and pepper to taste, then transfer to a large bowl.

4- Fry the Catfish Fillet:

• Season catfish fillets with salt and pepper on both sides.
• Wipe the pan clean and heat 1 tablespoon of olive oil over medium heat.
• Fry the fillets for 2-3 minutes per side until golden and cooked through.

5- Assemble and Serve:

• Arrange oven potatoes and tomato-onion vegetable on serving plates.
• Top with catfish fillet and drizzle with parsley-lemon oil.
• Garnish with lemon wedges and serve immediately.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 2
Calories: 450
Proteins: 35g
Fats: 25g
Carbohydrates: 30g
Equipment: Baking Sheet/Tray (non-branded), Baking Paper (non-branded), Non-stick Frying Pan (generic), Small Bowl (for mixing), Large Bowl (for vegetable mix), Cutting Board (wooden), Kitchen Knives (non-branded), Grater/Zester (black handle), Metal Tongs (generic), Serving Plates (light blue/green ceramic)

Cooking Tips

• Simultaneously prepare the tomato vegetable while roasting potatoes for efficiency.
• Use a non-stick pan to achieve perfect browning without sticking.

#fishtastic #germandishes #quickmeals #healthychoices #homecooking #seafoodlovers #comfortfood

#hellofreshde

Sukower Welsfilet with Oven-Roasted Potatoes