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Catfish With Bacon, Capers And Puy Lentils
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Catfish With Bacon, Capers And Puy Lentils

Here is a nice fish dish for a change. I just could not resist to add some pork to it. The lentils need a bit of time to cook but other than that it is a quick and easy job.


Ingredients (per serving):

  • 200 g catfish fillet
  • 75 g Puy lentils (the small dark green ones)
  • 20 g capers and their brine
  • 4 cherry tomatoes, halved
  • 1 slice thick cut bacon
  • 20 g butter
  • 1 dash of Noilly Prat or other dry vermouth
  • 1 carrot, cut into pieces
  • 1 garlic clove, halved
  • Salt
  • White pepper, ground

Time needed: 30 minutes


Cook lentils on low heat according to instructions, adding carrot and garlic to the water. Preheat the oven to 80 degrees. Lightly season the fish with salt and white pepper. In a non-stick skillet heat the butter on low to medium heat and fry the fish on the skin side for several minutes.

In a separate skillet fry the bacon to your liking. When most of the catfish meat has turned white and the bottom has nicely browned flip the fish and fry for a few more minutes. Put fish and bacon onto a plate and keep them warm in the oven.

Turn up the heat under the fish skillet to medium high and sautee the tomatoes in the butter for 2 minutes. Add the capers along with their brine and also the Noilly Prat. Reduce until most liquid has evaporated, stirring constantly.

Arrange the lentils on a plate, put the fish on top and the slice of bacon on the side. Dress with the tomato and caper mixture and the butter sauce. Recommended drink: Riesling or rosé wine.

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