Roasted Catfish Basquaise

Description
A catfish recipe.

Ingredients

 * 12 slices bacon
 * 4 U.S. Farm-Raised Catfish fillets, lightly seasoned with pepper
 * 16 celery stalks
 * 2 medium leeks, trimmed
 * 1 bunch flat leaf parsley
 * 9 ounces extra virgin olive oil, divided
 * Salt and pepper to taste
 * 1 tablespoon chopped shallots
 * 1 tablespoon chopped garlic
 * 24 clams
 * 4 ounces white wine
 * 4 ounces unsalted butter

Directions
1. Preheat oven to 450ºF. With a kitchen mallet, pound bacon between sheets of plastic wrap until bacon is thin. Wrap each catfish fillet with 3 bacon slices. Set aside.

2. Peel celery and slice on bias (see Note) into 1/3-inch pieces. Set aside. Dice leeks into small pieces; soak in a container of cold water until dirt settles. With a slotted spoon, remove leeks from water. Reserve. Pull leaves from parsley and coarsely chop. Set aside wrapped in a moist paper towel.

3. In a medium skillet, warm 2 ounces olive oil over medium heat; add leeks. Allow to simmer for 2-3 minutes. Add celery and simmer for 5 minutes. Remove from skillet. Reserve. To the same skillet, add shallots and garlic; sauté for 1 minute. Add clams and white wine. Cover and steam approximately 4 minutes. Remove from heat. Remove clams from shells; discard shells. Set skillet aside. Over high heat, add 2 ounces olive oil to a heavy oven-proof skillet. Gently place bacon-wrapped fillets in skillet and brown evenly by turning periodically. (Once the skillet is hot, reduce heat to medium.) Place skillet in preheated oven, and finish cooking fillets for 2-3 minutes.

4. Return clam-filled skillet to medium heat. Add butter, remaining 5 ounces olive oil, and chopped parsley. Heat until butter melts and clams are hot. Divide evenly among four plates. Top each with a catfish fillet. Spoon clams and accompanying sauce evenly around fish. Serves 4.