Catfish piccata

Ingredients:

• 4 fillets (170 g each) of catfish
• Sea salt and freshly ground pepper
• Wheat flour, for breading
• 2 tbsp (30 g) butter
• 3 tbsp. l. olive oil
• 2 cloves garlic, finely chopped
• 1/2 cup dry white wine
• 1/2 lemon, cut into pieces
• Juice and zest of half a lemon
• 3 cups fresh salad mix
• 2 tbsp. capers
• 1/2 cup fresh parsley leaves

Preparation:

1. Lightly pound the fish fillet, pat dry, then sprinkle both sides with salt and pepper. Place a small amount of flour in a bowl. Dredge the fish in the flour and shake off any excess. Heat 1 tablespoon each of butter and olive oil in a large nonstick frying pan over medium-high heat. Place the fish fillets in the pan and fry for about 3 minutes on each side. Transfer the fillets to a serving platter and cover with foil.
2. Add garlic to the skillet and cook, stirring, until golden brown, about 30 seconds. wine, lemon zest, and lemon juice. Bring to a boil and cook, stirring, until the wine has reduced slightly, about 2 minutes. Stir in 1 tablespoon (15 g) butter and season with salt and pepper to taste.
3. Toss the salad with 1 tablespoon of olive oil and season with salt and pepper to taste. Arrange the fish on plates and pour the sauce over it.
4. Heat 1 tablespoon olive oil in a frying pan over high heat. Add capers and parsley and cook until crisp, about 1 minute. Sprinkle the fish with the fried capers and parsley. Serve the fish with salad and lemons.