Baked cajun catfish


° absorbent paper
°1 tsp paprika 9 g
°1/2 teaspoon of dried oregano 0.4 g
°1/2 tsp cayenne pepper
°1/2 tsp sugar
°1/4 teaspoon salt
°1/2 tsp pepper
°1 tablespoon flour/cornmeal (polenta) [optional] 8 g
°2 tilapia fillets, or turbot 360 g
°1 c. 15 mL rapeseed oil
° 1 clove garlic, for frying
°1 tablespoon unsalted butter for frying 14 g
°1/2 lemon

Before you begin
These fish fillets can be cooked in a pan or on the barbecue.


Mix the paprika, oregano, cayenne pepper, sugar, salt and pepper in a deep plate. For a crispier crust, add corn flour (optional).
Pat the fillets dry with paper towel, then sprinkle the mixture over them, turning them over to wrap them well. Tap off the excess then place the fillets on the hot oiled grill.
Cook until tenderloins are opaque and outside is charred a little, 4-5 min per side, turning once. Alternatively, heat the oil in a skillet over fairly high heat. Thinly slice the garlic and add to the pan, stirring, until golden, about 2 min. Remove the garlic, add the butter and heat until the butter stops crackling. Add the fillets and cook 4-5 min on each side, turning once, 
until cooked through.

Enjoy !