Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter or margarine |
| 5 tablespoons | Chopped onion |
| ¼ pounds | Mushrooms; finely chopped |
| 1 pounds | Catfish fillets |
| \N \N | Salt and pepper (up to) |
| 2 tablespoons | Lemon juice |
| 2 tablespoons | Minced parsley |
| \N \N | Parchment paper or aluminum foil |
DUXELLES
FISH
In saucepan, melt butter; add onion and cook on low heat 4 minutes. Add mushrooms and cook on medium-high heat. Stir frequently, and cook until moisture has evaporated. Add sprinkle of salt and pepper.
Divide fish into 4 servings; sprinkling both sides with salt and pepper.
With skin side down, squeeze lemon juice generously all over fish. Sprinkle parsley evenly over all. Cut or tear paper or foil into 14x10-inch pieces.
Coat center of each piece generously with butter or margarine. Put fish in the center of each piece. Sprinkle mushrooms on top of all pieces. Fold paper over fish and fold across center, drugstore style. Turn ends up twice. Set packages on oven rack in preheated 400-degree oven for 12-14 minutes. If using parchment paper, the fish is served in the paper, which is cut open. If using foil, remove foil before serving fish.
Fish wrapped in parchment paper can also be cooked in the microwave. But don't do it with foil-wrapped fish. Put two packages of fish on a microwave safe place and microwave on high for 6 minutes. Repeat with other packets.
Let stand 1 minute before cutting open to serve.
MEMPHIS COMMERCIAL APPEAL FOOD
SECTION
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .