Pinhead Oat-Crusted Catfish, Roasted Cauliflower and Mustard Greens, and Lemon Cream

Ingredients

• 24 ounce catfish filets 
• 0.5 head cauliflower 
• 4 cloves garlic peeled
• 240 ml cup heavy whipping cream 
• 1 tablespoon juice of lemon freshly squeezed
• 0.5  lemon zest finely grated
• 85 g mustard greens packed chopped
• 90 g oats raw (Scottish)
• 3 tablespoons olive oil 
• 4 servings pepper black freshly ground
• 1 large shallots minced
• 2 tablespoons butter unsalted
• 120 ml wine 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan
• spatula

Directions

1. Preheat the oven to 400°F (205°C).
2. In a large bowl, toss the mustard greens with 1 teaspoon ofthe oil and season with salt and pepper. Set aside.
3. Trim the cauliflower and break it into florets.
4. Put the cauliflowerand garlic in a 9-by-13-inch (23-by-33-cm) baking dish,drizzle with 1 tablespoon of the oil, and sprinkle with salt andpepper to taste. Toss to coat with the oil. Roast until the caulifloweris very tender and golden brown, about 40 minutes.
5. Meanwhile, in a small saucepan, heat 1 tablespoon of thebutter over medium-high heat.
6. Add the shallot and a pinchof salt and cook, stirring occasionally, until just startingto brown, about 5 minutes.
7. Add the wine and cook untilreduced by about half, then add the cream and lemon zest.Simmer over medium heat until reduced and thickened,about 6 minutes, then whisk in the lemon juice.
8. Remove fromthe heat. Season with salt to taste and set aside, covered tokeep warm.
9. Add the greens to the cauliflower and toss with a metal spatula.
10. Sprinkle with a little water and roast until the greens arewilted and tender and beginning to crisp, 5 to 7 minutes.
11. In an extra-large sauté pan (or two large ones), heat theremaining 1 tablespoon butter and 2 tablespoons oil overmedium-high heat.
12. Spread the oats on a plate. Season thefish with salt and pepper and lay each fillet on the oats,pressing gently so the oats adhere to one side.
13. Put the fish inthe pan (or pans), oat side down, and cook without disturbinguntil the oats are nicely browned and the opaqueness hasmoved about a third of the way through the thickest part ofthe fish, about 4 minutes depending on the thickness of thefillets. Use a metal spatula to carefully turn the fish over andcook until just opaque throughout, about 4 minutes. Pile thecauliflower, garlic, and greens on 4 serving plates, top withthe fish, and spoon some of the sauce over everything.
14. Serveimmediately.
15. From Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook by Liana Krissoff. Copyright © 2012 Liana Krissoff; photographs copyright © 2012 Rinne Allen. Published in 2012 by Stewart, Tabori & Chang, an imprint of ABRAMS.