CATFISH FILLETS IN WHITE WINE SAUCE

Catfish Fillets In White Wine Sauce image

Provided by Craig Claiborne

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

6 catfish fillets, about 2 pounds
5 tablespoons butter
1/2 cup dry white wine
1/2 pound mushrooms, thinly sliced, about 2 cups
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons flour
1/2 cup milk
Juice of 1/2 lemon
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped parsley

Steps:

Preheat the oven to 400 degrees.
Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer.
Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.
Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat.
Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 9 grams, Sodium 591 milligrams, Sugar 2 grams, TransFat 0 grams