Catfish In Miushroom Cream Sauce

Oxmoor House
4 to 6 servings


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8 catfish fillets (about 1 1/2 pounds)
2 medium carrots, scraped, thinly sliced, and parboiled
1/4 cup grated onion
2 tablespoons lemon juice
1 small bay leaf
1 clove garlic, crushed
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 cup butter or margarine
Lemon slices
Fresh parsley sprigs


Rinse fish thoroughly in cold water; pat dry.

Place fish in a greased 13- x 9- x 2-inch baking dish; add water to cover. Add next 8 ingredients, and dot with 1/4 cup butter.

Cover and bake at 350° for 25 minutes or until fish flakes easily when tested with a fork.

Drain fish and vegetables; reserve pan liquid for Mushroom Cream Sauce. Remove and discard bay leaf.

Prepare Mushroom Cream Sauce, and pour over fish and vegetables in baking dish; broil 4 inches from heating element 5 minutes or until lightly browned on top. Garnish with lemon slices and fresh parsley sprigs. Serve immediately.

Created date

February 2010