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Oven-baked mediterranean seasoned catfish



For 1–2 people

  • 250g FEMEG catfish fillet (1 pack)
  • 200g pointed peppers
  • 300g waxy potatoes
  • 1 bunch of spring onions
  • 1 tbsp rosemary, finely chopped
  • 2 tbsp parsley, chopped
  • 1 cardamom pod
  • 3 allspice berries
  • 3 coriander seeds
  • 1 tsp black peppercorns
  • 6 tbsp olive oil
  • 3 tbsp dry white wine
  • Salt


Defrost, wash and pat dry the catfish fillets. Open the cardamom pod and grind the seeds together with the allspice and the coriander in a mortar. Add ½ tsp salt, the rosemary and 2 tbsp olive oil. Rub the marinade into both sides of the fish fillets and leave for around 1 hour in the fridge. In the meantime, chop the green of the spring onions into rings. Cut the red pepper into approx. 2 cm pieces an dice the potato into 5 mm cubes. Pre-heat the oven to 200°C. Over a medium temperature, heat 4 tbsp olive oil in a pan and fry the vegetables along with the parsley for approx. 3 minutes, season with salt and put in a casserole dish. Now take the catfish from the marinade (keep the marinade) and cut it into 2-3 cm pieces. Divide the catfish in the casserole dish on the vegetables, and sprinkle over the marinade and white wine. Cover the dish with foil and bake for 30 minutes. Remove the foil and cook for a further 10 minutes.


60 minutes

Difficulty level