1 kg of catfish fillets
Squeeze from 1 lime - 60 g
1 kg of well-washed and scrubbed potatoes
1 1/4 kg of ripe tomatoes, peeled and cut into quarters
1/2 cup of water
2 cloves of garlic, minced - 8 g
1/2 teaspoon of dried oregano
Salt and black pepper to taste
1 tablespoon of olive oil - 15 ml
2 thin slices of onion
For the topping
1/2 cup of all-purpose flour - 90 g
2 tablespoons of chopped parsley - 10 g
1 1/2 tablespoons of butter
1 kg of catfish fillets
Squeeze from 1 lime - 60 g
1 kg of well-washed and scrubbed potatoes
1 1/4 kg of ripe tomatoes, peeled and cut into quarters
1/2 cup of water
2 cloves of garlic, minced - 8 g
1/2 teaspoon of dried oregano
Salt and black pepper to taste
1 tablespoon of olive oil - 15 ml
2 thin slices of onion
For the topping
1/2 cup of all-purpose flour - 90 g
2 tablespoons of chopped parsley - 10 g
1 1/2 tablespoons of butter
Season the fish with lime juice and black pepper
Cook the potatoes until they're tender, about 20 minutes
While the potatoes are cooking, prepare the sauce
Place the tomatoes in a pot with 1/2 cup of water and cook, stirring frequently, for 20 minutes, or until they're very tender
Pulse the mixture in a liquidizer or processor
Add the garlic, oregano, salt, and black pepper
Heat the olive oil in a pan and sauté the onion for about 7 minutes, stirring constantly
Heat the oven to 220°C (hot)
Peel the potatoes and cut them into pieces
In a large refractory dish, place the potatoes, tomato sauce, and onion
Arrange the catfish fillets on top
Mix the all-purpose flour and parsley
Dust over the fish and cover with butter in small pieces
Bake in the oven for about 40 minutes
Serves 6 portions
TOTAL CALORIE VALUE: 3,591 calories
Or approximately 599 calories per serving.
