Catfish Provençale

Description
A catfish recipe.

Ingredients

 * 1 1/2 pounds U.S. Farm-Raised Catfish fillets
 * 1/4 cup all-purpose flour
 * 2 tablespoons peanut oil
 * 1 8-ounce can stewed tomatoes
 * 1/2 cup pitted black olives, thinly sliced
 * 2 cloves garlic, minced
 * 1 teaspoon dried oregano, crumbled
 * 1/2 teaspoon dried tarragon, crumbled
 * 1/2 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. Set aside on a wax paper-lined baking sheet.

2. Heat peanut oil in a large skillet over medium-high heat. Fry the fillets, two at a time, in the hot oil for 3 or 4 minutes on each side or until fish flakes easily when tested with a fork. Place the fillets on a serving platter and keep warm.

3. In the same skillet, mix tomatoes, olives, garlic, oregano, tarragon and thyme. Stir the wine and cornstarch in a small bowl until combined. Pour the cornstarch mixture into the pan and cook over medium-high heat, stirring occasionally, until mixture comes to a boil and thickens. Spoon the sauce over the fillets, sprinkle with parsley and serve.