ENCRUSTED CATFISH WITH OREGANO AND GARLIC / DILLED CARROT PENNIES

–3 small catfish fillets

–oregano (fresh if possible)

–garlic powder

–salt and pepper

–olive oil

–cornbread stuffing (pre-packaged)

–4 carrots

–dill (fresh if possible)

 

1 – Pour 1 cup of cornbread stuffing into plastic bag.  Pound the stuffing to make the particles more fine.  On a plate, season catfish with snips of oregano, garlic powder, salt and pepper, and olive oil.  Shake the catfish in the plastic bag to coat with the cornbread stuffing.  Place in a baking dish with cover.  Pour any remaining stuffing over the catfish.  Set aside.

2 – Peel carrots with a vegetable peeler.  Cut off ends.  Slice into round pieces.  Place the carrots in a covered baking dish.  Season with salt and pepper, snips of dill, and olive oil.  Cook for four minutes in microwave on high.

3 – Cook the catfish for 8 minutes in microwave (lengthier cooking times work best for catfish).

4 – Serve the catfish and carrots while hot.

–adapted from Quince’s (Wilson, North Carolina)

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2 thoughts on “ENCRUSTED CATFISH WITH OREGANO AND GARLIC / DILLED CARROT PENNIES

  1. Hello, the combination of flavours sounds delicious. Wish it had a photo… nowadays we’re so used to seeing posts plastered with images and I was surprised not finding any photos. :p Is there any reason? Leaving it to reader’s imagination? Thank you.

    Like

    • Thanks! You give me incentive to get my act together and take a picture each evening before I post the next day! The blog is new, and I just haven’t gotten everything done that would enhance it. Thanks for the gentle encouragement!

      Most cordially, Celia

      Like

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