Crispy crusted catfish fillets

*Recipe applied at lunch only.

ingredients

• 2 sleeping tabs
• 1 lemon
• 30 g of matured cheese
• 4 tablespoons of quinoa
• fresh parsley, to taste
• fresh mint, to taste
• olive oil, to taste
• salt and pepper to taste
• 150 g of broccoli

Preparation

Season the fillets with salt, pepper and lemon juice. Line a tray with baking paper and place the fillets. Grate the matured cheese, season the quinoa with salt and water. Chop the fresh parsley and mint. In a bowl mix the lemon juice, grated cheese, chopped parsley and mint, olive oil, quinoa, pepper and mix well. Place the mixture over the fillets, pressing firmly. Bake in the oven and serve with steamed broccoli.