Broiled Catfish

This recipe works with any small fish, not much less nor much more than a pound. Pat whole gutted, scaled or skinned fish dry–this is an important step–score, and slather with softened butter flavored with thyme, garlic, pepper, and paprika. Place in a well-oiled pan, add  lemons with juice, and place in a very hot oven until fish flakes to the bone. A final squeeze of fresh lemon and a drizzle of oil before serving adds much to the dish.

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