Start your BBQ fire pit grill one hour before you want to cook your food.

Cut out your catfish fillet and add salt and sugar and
place it in the fridge, preferably a couple of hours before cooking.

Cut the potatoes in half and boil them until they are just done as they will be roasted until crispy later.

Slice the zucchini, add oil and a little garlic.

Chop the red onion, garlic and halve the tomatoes. Put everything together with the olive oil in a frying pan and simmer until the tomatoes soften so you can crush them. Then add the apple vinegar, capers, sugar, and basil and season to taste with salt and pepper.

Everything can be cooked simultaneously on the BBQ fire pit grill. There are different temperature zones around the grill plate.

Tip: Use a mandolin slicer or a sharp knife to make
fennel crudite and put it in ice water and place in the fridge.

Grill the fish until it has a core temperature of 60 degrees.

While the catfish is cooking, you can roast your potatoes and
squash golden.

When everything is ready, mix the potatoes with the tomato sauce. Arrange the squash on the bottom, then the potatoes and finally the fish, top with fennel crudite and basil.

Tip: Serve the dish with a good barrel-aged white wine, flatbread, burrata and the rest of the tomato sauce.

Enjoy!