6 ea Catfish fillets(about 2lb)
1/2 c White wine
1 x Salt to taste
2 T Flour,all-purpose
1/2 ea Juice of lemon
2 T Parsley,finely chopped
5 T Butter or margarine,softened
1/2 lb Mushrooms,thinly sliced(2c)
1 x Black pepper to taste
1/2 c Milk
2 T Parmesan cheese,fresh grated
1. Thaw frozen fish according to package directions.
2. Rub rectangular baking dish with 1 tablespoon of the butter.
3. Pat fillets dry; arrange in dish in one layer.
4. Add wine; scatter mushrooms over fish and sprinkle with salt and
pepper. 5. Bake in preheated 400’F. oven 10 minutes.
6. Meanwhile, melt remaining 4 tablespoons butter in saucepan; add
flour, stirring with whisk. 7. Add milk, stirring; when blended and smooth, remove from heat.
8. Pour liquid from baked fish into saucepan, stirring; bring to a
boil and cook, stirring often, about 5 minutes. 9. Stir in lemon juice; pour sauce over fish and bake 10 minutes
longer. 10. Sprinkle with cheese and parsley; serve hot.
NOTE: Recipe compliments of Craig Claiborne and Trilby’s Restaurant of Ocean Springs, Mississippi.