Cat Fish Fillet Recipe

This cat fish fillet recipe is cooked in the oven and looks after itself. I would serve it with some fresh crusty bread to mop up the juices but you could part cook some jacket (baked) potatoes in the microwave and finish them off in the oven.

You can use any combination of vegetables you like, but root vegetables, such as potatoes or carrots will need a longer cooking time - just add the fish for the last 20 minutes.

Cat Fish Ratatouille
1 fat clove of garlic - peeled
1 large onion, cut into wedges
1 red pepper - deseeded and cut into chunks
1 green pepper - deseeded and cut into chunks
8 oz (225g) courgettes - cut into chunks
1 small aubergine - cut into chunks
4 medium tomatoes - cut into quarters
4 tbspn olive oil
4 cat fish fillets - about 8 oz each
1 tspn dried rosemary or few sprigs fresh

Heat your oven to Gas Mark 6,400 F or 200C

You need a large roasting tin for this as the vegetables need space to cook - they will not cook so quickly if they're crowded.

Get your roasting pan and brush it with oil, then rub the garlic clove over it.

Lay all the vegetables in the tin and then pour over the olive oil - give it all a good mix round.

Roast the vegetables for about 20 minutes and then remove the tin from the oven - give the veg another good stir.

Put the cat fish fillets on top and season with salt and pepper, then drizzle some olive oil over it.

Return to the oven for about 20 minutes until the fish is cooked through.

Serve immediately.

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