Catfish with Marinade and Bean Rice

Ingredients

• 1 Red Onion
• 1 Garlic clove
• 1 red chili pepper
• 2 untreated limes
• 0.25 tsp piment powder
• 1 tbsp finely chopped parsley
• 1 tsp chopped basil
• 1 tsp thyme
• 1 tsp Marjoram
• 1 tbsp Olive Oil
• 600 g catfish fillet (catfish filets)
• Salt
• pepper (ground)
• 200 g Long grain rice
• 150 g Corn (canned)
• 250 g kidney beans (canned)
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel the onion and garlic, finely dice the onion and mince the garlic. Wash the chili pepper, halve it lengthwise, remove seeds and finely dice. Squeeze one lime and mix the juice with piment, onion, garlic, chili pepper and herbs. Stir in the oil. Wash, dry and slice the remaining lime thinly. Rinse the fish fillet, pat dry, cut into eight equal pieces and place with lime slices in a shallow baking dish. Pour the marinade over it and cover with cling film for 1 hour to marinate. Preheat oven to 180°C (convection). Season the fish with salt and pepper and bake for 25-30 minutes until cooked.

2. 2.

   Meanwhile, cook the rice in 400 ml salted water. Drain corn and beans and fold them into the finished rice. Stir in 1 tbsp freshly chopped parsley and serve the catfish on warmed plates.