Yield: 6 servings
|6 eaches||Catfish fillets(about 2lb)|
|½ cup||White wine|
|1 x||Salt to taste|
|½ each||Juice of lemon|
|2 tablespoons||Parsley,finely chopped|
|5 tablespoons||Butter or margarine,softened|
|½ pounds||Mushrooms,thinly sliced(2c)|
|1 x||Black pepper to taste|
|2 tablespoons||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.