Catfish Provencale Recipes

CATFISH PROVENCALE

Steps:

• Dust catfish fillets with flour, shaking off excess.
• Set aside on a wax paper-lined baking sheet.
• Heat peanut oil in a large skillet over medium-high heat.
• Fry the fillets, two at a time, in the hot oil for 3 or 4 minutes on each side or until fish flakes easily when tested with a fork.
• Place the fillets on a serving platter and keep warm.
• In the same skillet, mix tomatoes, olives, garlic, oregano, tarragon and thyme.
• Stir the wine and cornstarch in a small bowl until combined.
• Pour the cornstarch mixture into the pan and cook over medium-high heat, stirring occasionally, until mixture comes to a boil and thickens.
• Spoon the sauce over the fillets, sprinkle with parsley and serve.

CATFISH IN PROVENCAL PACKAGES

Steps:

• Preheat the oven to 350 degrees F.
• Cut 4 pieces of parchment paper into 1-foot squares and place on a flat surface (may use aluminum foil if desired.) In the center each piece, lay down a piece of catfish. Divide the remaining ingredients among the servings. Fold in the edges of the parchment paper and seal tightly to form a bundle. Rub the top of the parchment with a little olive oil to prevent the paper from scorching in the oven. Place packages on baking sheet and bake until the packages puff and fish is opaque, about 15 minutes. The potatoes and tomatoes should be very soft.
• Transfer packages to plates. Allow each guest to open his or her own package at the table. Serve with lemon wedges.