Marry Me Catfish

• 4 Guidry’s Catfish fillets
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1/4 cup sun-dried tomatoes
• 1/4 cup heavy cream
• 1/4 cup chicken broth
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup fresh thyme
• 1/4 cup fresh basil
• 4 tbsp Blackening seasoning 
• Fresh parsley, chopped (for garnish)

Preheat your oven to 400°F 

Pat the catfish fillets dry with a paper towel. Drizzle with olive oil and season with blackening seasoning and 1/2 of thyme and basil

In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Then, add the sun-dried tomatoes and sauté for 2-3 minutes until they soften.Stir in the heavy cream and chicken broth. Bring to a simmer, allowing the sauce to thicken slightly for 3-4 minutes.Stir in the Parmesan cheese, remaining thyme and basil. Let the sauce simmer until it becomes smooth. Adjust seasoning with salt and pepper as needed.

Place the seasoned fillets in a baking dish. Pour the sun-dried tomato cream sauce over the catfish fillets,  until they are well-covered.

Bake the Catfish filets in the preheated oven for 15-20 minutes, or until the catfish  is cooked through and flakes easily with a fork.

Remove from the oven and garnish with freshly parsley.

Serve with lemon steamed asparagus for a complete meal.