–3 small catfish fillets
–oregano (fresh if possible)
–salt and pepper
–cornbread stuffing (pre-packaged)
–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)