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Catfish with Caper & Dill Sauce and Rosemary Potatoes

Aug
6
2013
Catfish with  Caper & Dill Sauce and Rosemary Potatoes

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets
  • 1½ cups all-purpose flour
  • ¾ cup Parmesan cheese
  • 3-4 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • Juice of 1 lemon
  • 2 teaspoons capers
  • 1½ teaspoons dill weed
  • Salt and pepper to taste

ROSEMARY POTATOES

  • Red potatoes, thinly sliced with skin on
  • 1 onion, sliced
  • Dried or fresh rosemary
  • Olive oil
  • Salt and pepper to taste

IN SAUTÉ PAN, cook onion in olive oil 3 to 4 minutes at medium-high heat. Add more olive oil and sliced potatoes. Add rosemary, salt and pepper to taste. As potatoes begin to cook, toss every few minutes until done.

Instructions

  1. MIX flour and cheese. Press fillets in flour mixture to coat.
  2. ADD olive oil to skillet and heat to medium-high. Add fillets, rounded side down, and cook 3 to 4 minutes or until golden brown. Turn fillets and cook an additional 3 to 4 minutes or until done.Remove from skillet and wipe clean with paper towel.
  3. TO MAKE SAUCE, melt butter in skillet and stir in 2 tablespoons flour. Slowly add chicken broth, stirring constantly to begin thickening. Add lemon juice, capers and dill weed.
  4. ADJUST seasoning and add salt and pepper to taste.
  5. PLACE cooked fillets on platter and top with Caper and Dill Sauce.
  6. SERVE with Rosemary Potatoes.

SERVES 4

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