Butter (for greasing)
3 eggs
1/2 teaspoon salt
1/4 cup freshly squeezed lemon juice (60 ml)
1/4 cup finely chopped shallot
2 catfish fillets (700g each)
1 cup all-purpose flour (120g)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
For the sauce
1/4 cup olive oil
2 tablespoons tomato paste
2 cloves garlic, minced
500g fresh cremini mushrooms, sliced
1 cup heavy cream (240ml)
1 cup plain yogurt (230g)
1/2 teaspoon salt
Butter (for greasing)
3 eggs
1/2 teaspoon salt
1/4 cup freshly squeezed lemon juice (60 ml)
1/4 cup finely chopped shallot
2 catfish fillets (700g each)
1 cup all-purpose flour (120g)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
For the sauce
1/4 cup olive oil
2 tablespoons tomato paste
2 cloves garlic, minced
500g fresh cremini mushrooms, sliced
1 cup heavy cream (240ml)
1 cup plain yogurt (230g)
1/2 teaspoon salt
Preheat the oven to 400°F (quente)
Grease a rectangular baking dish with butter
In a bowl, whisk together eggs, salt, lemon juice, and shallot
Add catfish fillets to the mixture and coat them well
In a small bowl, mix together flour, parsley, and dill
Dredge catfish fillets in the flour mixture, then dip them in egg mixture and finally in flour again, pressing gently
Place catfish fillets in prepared baking dish and bake at 400°F for about 40 minutes or until flaky
Prepare the sauce: In a medium skillet, heat olive oil and tomato paste over medium heat
Cook garlic until golden brown (about 3 minutes)
Add mushrooms and cook until tender (about 3 minutes)
Stir in heavy cream, yogurt, and salt
Serve the sauce over the catfish
