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

Ingredients

• 2 packed cups (85 g) chopped mustard greens
• 3 tablespoons plus 1 teaspoon olive oil
• Salt and freshly ground black pepper
• 1/2 head cauliflower
• 4 cloves garlic, peeled
• 2 tablespoons unsalted butter
• 1 large shallot, minced
• 1/2 cup (120 ml) white wine
• 1 cup (240 ml) heavy cream
• Finely grated zest of 1/2 lemon
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup (90 g) raw pinhead (Scottish) oats
• 4 (6-ounce / 170-g) pieces catfish fillet