This easy but elegant recipe is perfect for Valentines Day dinner. The fiery red sauce adds a touch of romance to the dish.
For the Catfish:
- 4 Guidry’s 3/5 Catfish Filets
- 2 cups panko breadcrumbs
- 1 cup grated parmesan cheese
- 2 tbsp Italian seasoning
- 1 tbsp Creole seasoning
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 large eggs beaten
- 2 cups milk
Preheat oven to 400 degrees. Mix eggs and milk in a small bowl. Mix breadcrumbs, parmesan, salt, black pepper, and Italian seasoning in a separate bowl.
Season catfish with creole seasoning. Using tongs, place one filet in egg wash then in Parmesan breadcrumbs. Place catfish on a sheet pan lined with parchment paper and bake for 20-25 minutes. Serve with Romesco sauce.
For the Romesco Sauce:
- 1 16 oz jar roasted tomatoes.
- ½ cup unsalted roasted almonds
- 2 garlic cloves peeled
- 1 tsp red wine vinager
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp cayenne
- ½ cup extra virgin olive oil
Mix all ingredients except olive oil in food processor or blender. Blend at a slow speed and gradually go to medium until blended. You are looking for a creamy but textured consistency. Slowly add olive oil and blend slowly. Warm sauce on medium low heat until warm.
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