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Chat Du Lac

 

19

Yield

6

servings

Prep

10

min

Cook

30

min

Ready

45

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

6 each catfish fillets
*
½ cup white wine
*
1 x salt
to taste
*
2 tablespoons all-purpose flour
½ each lemon
juice only
2 tablespoons parsley leaves
finely chopped
5 tablespoons butter
or margarine, softened
½ pound mushrooms
thinly sliced
1 x black pepper
to taste
*
½ cup milk
2 tablespoons Parmesan cheese
freshly grated

Directions

Thaw frozen fish according to package directions.

Rub rectangular baking dish with 1 tablespoon of the butter.

Pat fillets dry, arrange in dish in one layer.

Add wine, scatter mushrooms over fish and sprinkle with salt and pepper.

Bake in preheated 400℉ (200℃). oven for 10 minutes.

Meanwhile, melt remaining 4 tablespoons butter in saucepan; add flour, stirring with whisk.

Add milk, stirring, when blended and smooth, remove from heat.

Pour liquid from baked fish into saucepan, stirring; bring to a boil and cook, stirring often, about 5 minutes.

Stir in lemon juice; pour sauce over fish and bake 10 minutes longer.

Sprinkle with cheese and parsley; serve hot.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 11979% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 104mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 6g
Vitamin A 8% Vitamin C 7%
Calcium 5% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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