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Catfish with Caper & Dill Sauce and Rosemary Potatoes
- Yield: 4 Servings 1x
Ingredients
Scale
- 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
Instructions
Instructions
- MIX flour and cheese. Press fillets in flour mixture to coat.
- 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.
- 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.
- ADJUST seasoning and add salt and pepper to taste.
- PLACE cooked fillets on platter and top with Caper and Dill Sauce.
- SERVE with Rosemary Potatoes.
ROSEMARY POTATOES
- 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.
