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Serves 4
2 tablespoons butter or margarine
1/4 cup chopped green pepper
4 tablespoons chopped onion
1/4 cup chopped toasted almonds
1/2 cup fresh bread crumbs
1/4 teaspoon Oregano
4 tablespoons fresh lemon juice
1 tablespoon fresh minced parsley
1/2 teaspoon salt
4 medium sized catfish fillets
2 cups water
2 cloves garlic, crushed
1 bay leaf
1 teaspoon red pepper flakes
fresh parsley, for garnish
Melt butter in skillet. Add green pepper and 2 tablespoons of onion, sauté until onion is tender. Remove from heat. Add almonds, breadcrumbs, oregano, 1 tablespoon lemon juice, minced parsley and salt. Mix well.
Spoon one fourth of the filling down the center of each catfish fillet. Roll up and secure with toothpicks.
In shallow baking pan, combine remaining onion, bay leaf, red pepper flakes and the remaining lemon juice. Arrange catfish rolls on top.
Bake in a 440° F. oven for 30 to 35 minutes, basting occasionally until catfish flakes easily. Remove catfish to a serving platter, garnish with parsley sprigs.
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