1/2 cup whole almonds, toasted 3 Tbl cornmeal 2 Tbp grated
Parmesan cheese 2 Tbl fresh parsley, chopped 1 Tbl flour Salt and
freshly ground black pepper, to taste 2 Tbl fresh lemon juice 2
pounds catfish fillets Parsley sprigs and lemon wedges, for garnish
Grind the almonds and combine with the cornmeal, Parmesan cheese,
flour, salt and pepper. Sprinkle the lemon juice over the catfish
and coat the fillets thoroughly with the almond mixture. Place the
fillets on a baking sheet and bake at 400F for 8 minutes, or until
cooked through. Serve immediately.
NOTE: These sweet catfish fillets in a crunchy almond crust can be
accompanied by rice tossed with peas and asprinkle of lemon zest.
Makes 4 servings.
Nutrients per Serving: 358 Calories, 45 g Protein, 10 g Carbohydrate,
15 g Fat, 2 g Saturated Fat, 106 Mg Cholesterol, 252 mg Sodium.
