Catfish Fillet with Lemon Sauce and Grilled Veggies

Preheat the oven to 180°C (350°F) with no ventilator.

Wash 4 potatoes.

Stab each potato a couple of times all around with a fork.

Drizzle 10 ml of olive oil over the potatoes.

Sprinkle 0.5 tsp of salt and 0.25 tsp of black pepper over the potatoes.

Rub the oil and seasonings entirely around the potatoes using your hands.

Place the potatoes on a baking tray lined with baking parchment paper.

Bake the potatoes alone in the oven for 25 minutes.

Season 2 catfish fillets on both sides with 0.5 tsp of salt and 0.25 tsp of black pepper.

Add the seasoned catfish fillets to the baking tray next to the potatoes.

Bake the fish and potatoes together for 30 minutes, adjusting the time down if your fillets are thinner.

In the last five minutes add 4 green pepperoncini peppers to the baking tray.

Cut 1 zucchini into long, thin slices.

Fry the zucchini slices in a pan on both sides until golden.

Melt 50 g of butter in a small saucepan over medium heat.

Mince 2 garlic cloves.

Fry the minced garlic in the melted butter for a few moments without letting it burn.

Stir 0.5 tsp of salt into the garlic butter.

Pour 50 ml of cooking cream into the saucepan.

Simmer the cream and butter mixture together until it becomes slightly thicker.

Season the sauce with 0.5 tsp of black pepper.

Remove the saucepan from the heat.

Squeeze the juice of 0.5 lemon into the sauce once it cools down slightly.

Mix the lemon sauce thoroughly.

Transfer the baked catfish fillets to a serving plate.

Arrange 2 baked potatoes on the side of the plate.

Roll the fried zucchini slices into tight rounds and place them next to the potatoes.

Garnish the plate with 2 baked green pepperoncini peppers on each plate.

Drizzle the warm lemon sauce generously over the catfish fillets.