ReceptnaptárRosemary pan-fried catfish with steamed vegetables
Catfish is a firm-fleshed freshwater fish with few bones, so it behaves well in the pan: it does not fall apart, and it readily takes on the flavour of rosemary and garlic. Carrots, courgette and broccoli braise alongside it in the same pan, giving a light, protein-rich lunch from a single pan in half an hour.
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Ingredients
Method
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- Season the fish with salt and pepper and sprinkle with the juice of half the lemon.
- Fry the fish in 1 tbsp olive oil for 4 minutes per side with the rosemary and crushed garlic, then set aside.
- In the same pan, fry the carrots in the remaining oil for 3 minutes.
- Add the courgettes and broccoli, pour in 3 tbsp water and steam under a lid for 6-7 minutes.
- Season with salt, lay the fish on the vegetables and serve with lemon slices.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pat the fish thoroughly dry with kitchen paper before frying, because a wet surface steams rather than browns.
- Leave the fish alone on its first side until it releases from the pan by itself. If you turn it too early, the fillet will stick and tear.
- Add the vegetables in order of firmness, as the recipe says, so that the carrots turn tender while the broccoli stays bright green and crisp.
Frequently asked questions
What fish can replace catfish?
It also works with zander, cod or pangasius. Thinner fillets cook faster, so check them after 2-3 minutes on each side.
How do I know the fish is done?
The flesh turns from translucent to white and flakes easily with a fork. Once that happens, take it off the heat, because overcooked catfish dries out.
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More hungarian ideas
- Stuffed pike-perch or pike
- Zander (or other fine white fish) with hollandaise sauce
- Baked carp on a bed of vegetables
- Szeged-style fisherman's soup (halászlé)
- Mixed fish paprikash
- Herring salad with mustard dressing
- Spiced marinated herring
- Herring spread for bread
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