BAKED CATFISH WITH PECAN CRUST

SERVES 4

This is very good, quick and easy. Any firm, white-fleshed fish can be substituted for the catfish.

INGREDIENTS

4 catfish fillets, about 6 ounces each

Salt and pepper to taste

3/4 cup pecans

1 cup fresh breadcrumbs

2 tablespoons butter, melted

1 tablespoon Dijon mustard

1/4 cup freshly grated Parmesan cheese

1 teaspoon dried dill weed (use fresh if available)

1 tablespoon dried parsley (use fresh if avavilable)

Olive oil

Lemon wedges

Preheat oven to 375° F. Butter or spray a 13x9x2-inch baking dish. Place fish in dish; sprinkle with salt and pepper. Grind the pecans in a food processor until finely chopped. Mix together the pecans and breadcrumbs. Add the butter, mustard, cheese, dill and parsley; mix until well combined. Pat the crumbs onto the top of each fillet. Drizzle with olive oil. Bake until fish is done, about 15 minutes. If desired, place under broiler for additional browning of crust. Serve immediately with lemon wedges.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.