Catfish with parsley crust and green vegetables

Preheat the oven to 200 degrees. Boil the sugar snaps, haricots verts and peas in a pan with salted water for about 4 minutes until al dente. Drain and rinse with cold water. In a bowl, mix the mascarpone, lemon zest, juice of half a lemon and some salt and pepper together. In another bowl, mix together the olive oil, juice of the other half of the lemon, spring onion and half of the parsley. Season it with salt and pepper. Then stir the vegetables into the dressing. For the parsley crust we put the Parmesan, 2 slices of bread, 1 clove of garlic, the remaining parsley and a splash of olive oil in a chopper. Chop this finely into a green mass and season with some pepper. Place the sea wool fillet on a baking tray covered with parchment paper and brush the fillets with the parsley mixture. Bake this in the oven for 10 minutes. Cut the other slices of bread diagonally. Fry these in a frying pan with the butter until golden brown. Then grease them with garlic. Divide the green vegetables between four plates and spoon a spoonful of mascarpone over it. Place a piece of sea wool fillet next to it and serve it with the slices of bread.