Catfish Fillets In White Wine Sauce

Ingredients

• 6 catfish fillets, about 2 pounds
• 5 tablespoons butter
• ½ cup dry white wine
• ½ pound mushrooms, thinly sliced, about 2 cups
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons flour
• ½ cup milk
• Juice of 1/2 lemon
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    325 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 27 grams protein; 113 milligrams cholesterol; 226 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat the oven to 400 degrees.
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.
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.
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.
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.

30 minutes