CATFISH AMANDINE TOPPED WITH SLICED ROASTED ALMONDS – LEMON CIRCLES – CHOPPED PARSLEY AND SEASONED WITH GARLIC – HERB BREADCRUMBS

A simplified version of an amandine recipe, just as good with catfish rather than trout. . .

For 2:

–catfish fillets (2, medium size; size of 2 decks of cards, one-half pound)

–sliced roasted almonds (packaged, one-third cup)

–lemon (1, sliced thin)

–chopped parsley (fresh, 1 handful)

–garlic – herb breadcrumbs (just enough for a light sprinkle on the fish)

–salt and pepper to taste

–extra virgin olive oil

1 – Place the catfish fillets in a large, covered baking dish, flat, side by side. Do NOT add liquid of any kind. Sprinkle with garlic – herb breadcrumbs; be sparing so as not to overpower the other flavors.

2 – Season with salt and pepper. Slice a chilled lemon with a very sharp knife carefully into 4 circles. Place atop the catfish. Sprinkle almonds on top of the fish, next. Then drop chopped parsley atop. Fiinish with a few drops of extra virgin olive oil.

3 – Microwave on high for 6 minutes, tops. You need less time in the microwave because no liquid was added to the dish.

4 – Serve the catfish hot.

–catfish recipe inspired by the Catfish Institute web site.

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