Meals Matter

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Contributed By: tamarab
Sundays at Moosewood Resturant

A bit time consuming if you need to make your cornbread first. Good for leftover cornbread.

Ingredients

2 lbs Catfish fillets (or other firm white fish)

2 Tlb Lemon Juice

Salt & cayenne Pepper to taste

1/2 tsp Old Bay Seasoning

2 Garlic cloves, minced or pressed

4 t Olive or vegi oil

2c Finely crumbled Cordbread

(1/3 -1/2 recipe Sayra's Cornbread)

4t Finely chopped parsley

Preparation

Preheat oven 350

9x13 baking pan oiled lightly

Rinse the fish filets and place them in the baking pan. Sprinkle the fish with lemon juice, salt , cayenne and Old Bay Seasoning.

Heavy skillet, saute the garlic in the oil for a couple of minutes. Stir in the cornbread crumbs and continue to cook, stirring frequently until the crumbs are golden and crisp. Stir in the parsely. Spoon the seasoned crumbs evely over the fish.

Cover and bake for 15 minutes. Uncover and continue to bake for 10-15 minutes more, until the fish is tender and topping is crisp.

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