Catfish with Caper & Dill Sauce and Rosemary Potatoes

Parmesan cheese-encrusted catfish fillets are sautéed and served with a creamy lemon and dill sauce and a side of rosemary scented potatoes.

Recipe Ingredients:

Catfish with Caper & Dill Sauce:
4 U.S. Farm-Raised Catfish Fillets
1 1/2 cups all-purpose flour
3/4 cup freshly grated Parmesan cheese
3 to 4 tablespoons olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
Juice of 1 lemon
2 teaspoons capers
1 1/2 teaspoons dill weed
Salt and ground black pepper to taste

Rosemary Potatoes:
Red potatoes, thinly sliced with skin on
1 onion, sliced
Dried or fresh rosemary
Olive oil
Salt and ground black pepper to taste

Cooking Directions:

1. For Catfish with Caper & Dill Sauce: 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. Adjust seasoning and add salt and pepper to taste.
4. Place cooked fillets on platter and top with Caper and Dill Sauce.
5. Serve with Rosemary Potatoes.
6. For 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.

Makes 4 servings.

Recipe and photograph provided courtesy of The Catfish Institute.