Pan seared cat fish with roasted red repper lime sauce and toasted sunflower seeds

Pan seared cat fish with roasted red repper lime sauce and toasted pepitas

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyMedium
1 tbsp olive oil
1.25kg catfish fillets, or any white-fleshed fish fillets, about 150g each
Salt and freshly ground black pepper
225g chopped roasted red peppers
2 cloves garlic, minced
1 tbsp fresh lime juice
1 tsp minced fresh ginger
1 tsp ground cumin
2 tbsps chopped fresh coriander leaves
50g sunflower seeds, toasted
1) Heat oil in a large frying pan over medium-high heat. Season both sides of fish with salt and freshly ground black pepper.

2) Add fish fillets to pan and cook 2 minutes per side, flipping with a spatula or tongs, until golden brown and fork-tender. Remove from pan.

3) In a blender, combine roasted red peppers, garlic, lime juice, ginger and cumin and puree until smooth. Transfer mixture to a small saucepan and bring to a simmer, about 5 minutes. Remove from heat and stir in coriander.

Serve half of the fish with all of the sauce spooned over top. Sprinkle the top with toasted sunflower seeds.

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