Catfish Provencale

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs catfish fillets
• 1/4 cup all-purpose flour
• 2 tablespoons peanut oil
• 1 (8 ounce) can stewed tomatoes
• 1/2 cup pitted black olives, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano, crumbled
• 1/2 teaspoon dried tarragon, crumbled
• 1/2 teaspoon dried thyme, crumbled
• 2 tablespoons dry wine
• 1 teaspoon cornstarch
• minced fresh parsley

Recipe

• 1 dust catfish fillets with flour, shaking off excess.
• 2 set aside on a wax paper-lined baking sheet.
• 3 heat peanut oil in a large skillet over medium-high heat.
• 4 fry the fillets, two at a time, in the hot oil for 3 or 4 minutes on each side or until fish flakes easily when tested with a fork.
• 5 place the fillets on a serving platter and keep warm.
• 6 in the same skillet, mix tomatoes, olives, garlic, oregano, tarragon and thyme.
• 7 stir the wine and cornstarch in a small bowl until combined.
• 8 pour the cornstarch mixture into the pan and cook over medium-high heat, stirring occasionally, until mixture comes to a boil and thickens.
• 9 spoon the sauce over the fillets, sprinkle with parsley and serve.