Catfish Provençale

A Catfish recipe.

Ingredients

 * 1½ pounds u.s. farm-raised catfish fillets
 * ¼ cup all-purpose flour
 * 2 tablespoons peanut oil
 * 1 x 8-ounce can stewed tomatoes
 * ½ cup pitted black olives, thinly sliced
 * 2 cloves garlic, minced
 * 1 teaspoon dried oregano, crumbled
 * ½ teaspoon dried tarragon, crumbled
 * ½ teaspoon dried thyme, crumbled
 * 2 tablespoons dry white wine
 * 1 teaspoon cornstarch
 * for garnish: minced fresh parsley

Directions

 * 1) Dust catfish fillets with flour, shaking off excess.
 * 2) Set aside on a wax paper-lined baking sheet.
 * 3) Heat peanut oil in a large skillet over medium-high heat.
 * 4) Fry the fillets, two at a time, in the hot oil for 3 or 4 minutes on each side or until flakes easily when tested with a fork.
 * 5) Place the fillets on a serving platter and keep warm.
 * 6) In the same skillet, mix tomatoes, garlic, oregano, tarragon and thyme.
 * 7) Stir the wine and cornstarch in a small bowl until combined.
 * 8) Pour the cornstarch mixture into the pan and cook over medium-high heat, stirring occasionally, until mixture comes to a boil and thickens.
 * 9) Spoon the sauce over the fillets, sprinkle with parsley and serve.