1 tablespoon of vegetable oil
1 tablespoon of butter or margarine. I prefer butter.
1 cup of fresh, sliced mushrooms
1/4 cup of chopped green onions
1 minced garlic clove
1/4 cup of white wine
1 tablespoon of fresh, chopped parsley
2 catfish filets, 4-6 ounces each
Salt and pepper to taste
Cooking spray or vegetable oil
1. First, preheat the oven to 400 degrees. Then, heat the vegetable oil and melt the butter or margarine together in a heavy skillet. Next, add the mushrooms, onions, and garlic, and saute' until mushrooms become translucent.
2. Add the white wine, and bring to a simmer. Then, remove pan from the heat and stir in chopped parsley.
3. Now we'll clean the catfish by rinsing under cool, running water, followed by patting it dry with paper towels. Sprinkle with salt, pepper, and paprika to taste on both sides.
4. Place the fillets in a baking dish lightly coated with cooking spray or vegetable oil. Pour the mushroom-wine sauce we prepared earlier over the fillets. Bake for 10-20 minutes or until the catfish is no longer translucent at the thickest part, and flakes easily when tested with a fork.
5. Garnish with parsley and lemon slices if desired.
Catfish Baking Tips
One of the greatest challenges when baking catfish is dryness. Sauces and basting help prevent dryness by keeping the fish moist, as well as making the fish more flavorful. In the recipe I've shared here, the mushroom-wine sauce fulfills this need wonderfully.
The main test for doneness, no matter how long the catfish has cooked, is flaking. When done, catfish will flake easily when tested with a fork, and will be opaque. To gauge cooking times, aim for 10 minutes per pound, or 10 minutes per 1 inch of thickness.
It is important to test for doneness often. Once it's done, it's done. There is no "uncooking" an overcooked fish, so pay attention. And remember, some stoves cook at different temperatures, even when set at the same temperature. Therefore, when cooking in unfamiliar territory, pay extra attention.