Baking, Gluten Free, Main Course
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Baked Catfish fillets with Capers and Olives

Baked Catfish with Capers and Olives recipe

I am really pleased with the new design of my blog! I am in debt to Kristen Harrison at The Curved House, for setting up this beautiful blog and giving me advises all along! Thank you Kitty for your brilliant work! I love the logo especially, Well done girl! :))

In less than 2 hours, we will be on the way to Asia! We are packed and everyone is super excited! So I am just going to post this recipe here which I once posted for Kleinstyle sometimes ago (sorry I don’t have time to try out a new recipe, but I guess if you haven’t yet seen it, it is just as good as new :)). This recipe was part of Tim’s Fish Fight campaign (found by a well known German chef Tim Mälzer), the campaign is to encourage people to rediscover those not so commonly sold fishes such as Catfish, Zander and Pollack etc. The main reason behind this is that the fish we usually buy is overfished and have a fishing quota. To save that quota, the unwanted fishes, which end up in the same fishing nets, are thrown back into the sea – mostly dead. Tons of fish are wasted this way (50 % alone of all the fish caught in the North Sea) just because they have fallen out of fashion with consumers. With the right ingredients and recipes though, you can make delicious dishes with them.

This catfish fillet is baked together with the olives, capers, tomato and the lemon in a paper bag and it is really a pleasure to eat – simple and delicious!

See you soon!!

Ingredients: (serves 2)

adapted from Tim’s Mälzer’s fish fight

  • 2 Catfish fillets (Waller filets) (approx. 180g each), washed and dried with kitchen paper
  • 2 pieces of lemon filet
  • 1 small bunch of Parsley, leaves picked
  • 2 tsp. capers
  • 4 small tomatoes, skinned, seeded and sliced
  • 2 tbsp. black and green olives, stoned and halved
  • Olive oil
  • Salt and pepper
  • Pinch of Sugar
  • Grated Nutmeg

Preheat the oven at 150 degrees C.  Wash and crumble 2 pieces of baking paper under the water tap, it allows the paper to soften up and it will be easier to handle.  Open up the crumbled baking papers and lay each fish fillet in the middle of each paper, and then season with salt, pepper and grated nutmeg.  Now add the olives, capers, tomato, lemon and parsley on the filets. Sprinkle with sugar and drizzle with olive oil, then close each paper up like a parcel.  Bake in the oven for 25 minutes.  Serve with buttered green beans and potatoes.

baked catfish with capers and olive recipe


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