Catfish Fillets In White Wine Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 6catfish fillets, about 2 pounds
- 5tablespoons butter
- ½cup dry white wine
- ½pound mushrooms, thinly sliced, about 2 cups
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2tablespoons flour
- ½cup milk
- Juice of ½ lemon
- 2tablespoons grated Parmesan cheese
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (6 servings)
328 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 26 grams protein; 594 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
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.
- Step 3
Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
I never imagined that Catfish could be magical. It becomes a delicate white fish with this recipe. I love catfish because it doesn't overcook easily like other delicate fishes. The sauce is beautiful, but I do add a bit more lemon, parmesan and parsley than called for and baked a little longer than recommended.
I let cook a total of 5 minutes longer I added basil,black pepper,salt,thyme seasoning and extra lemon
A teaspoon of Dijon (or more) in step 4 was a nice addition
Do yourself a favor and liberally season the fish before going into the pan with the wine and mushrooms. As written, it's underseasoned. Also check the sauce for salt before serving. It will likely need a pinch or two. A dash of cayenne wouldn't be out of place, either.
Do not skimp on the seasonings of your choice. I used one large fillet without cutting it; I should have cut it. Not surprisingly, the larger fillet did not cook in the time suggested despite my checking the temperature at the thickest point.
Heavenly.
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