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m (Ingredients: clean up, replaced: clove garlic → clove garlic)
 
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{{Wikifiedrecipe}}
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== Description ==
 
== Description ==
 
A [[Catfish]] recipe.
 
A [[Catfish]] recipe.
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* 3 scallions, green tips only, cut into julienne strips
 
* 3 scallions, green tips only, cut into julienne strips
 
* 3 tablespoons chopped fresh herbs, such as [[parsley]], [[basil]] and [[chives]] (or 1 tablespoon dried herbs or [[herbes de Provence]])
 
* 3 tablespoons chopped fresh herbs, such as [[parsley]], [[basil]] and [[chives]] (or 1 tablespoon dried herbs or [[herbes de Provence]])
* 1 [[garlic|clove garlic]], minced
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* 1 clove [[garlic]], minced
 
* 2 tablespoons [[butter]], cut into 12 slices
 
* 2 tablespoons [[butter]], cut into 12 slices
 
* 6 tablespoons [[white wine]]
 
* 6 tablespoons [[white wine]]
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== See also ==
 
== See also ==
   
[[Category:Baked Catfish Recipes]]
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[[Category:Baked catfish Recipes]]
 
[[Category:Basil Recipes]]
 
[[Category:Basil Recipes]]
[[Category:Catfish Recipes]]
 
 
[[Category:Chives Recipes]]
 
[[Category:Chives Recipes]]
[[Category:Easy Catfish Recipes]]
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[[Category:Easy catfish Recipes]]
 
[[Category:Fish Recipes]]
 
[[Category:Fish Recipes]]
 
[[Category:Herbes de Provence Recipes]]
 
[[Category:Herbes de Provence Recipes]]

Latest revision as of 14:09, March 21, 2011

Description Edit

A Catfish recipe.

Ingredients Edit

Directions Edit

1. Preheat the oven to 400 °F. Cut parchment paper or aluminum foil into six 12-inch squares. Fold in half to make a crease down the center and then open up.

2. Place a Catfish fillet on one side of each square of parchment or foil. Divide the vegetables among the packets of . Sprinkle each packet evenly with herbs and garlic. Place 2 slices of butter on top of each fillet, then drizzle each with 1 tablespoon of wine. Season each packet with salt and pepper. Fold parchment or foil in half to cover fillet, then tightly fold in the edges, crimping around each of the sides to seal the packets completely.

3. Place sealed packets on a baking sheet and bake for 8 to 10 minutes or until flakes easily when tested with a fork; carefully unfold one side of one of the packets to check for doneness. To serve, tear or cut open packets carefully at the table, taking care not to get burned by the steam.

Other Links Edit

See also Edit

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