Catfish Parmesan with Red Pepper Sauce
2 U.S. Farm-Raised Catfish Fillets, cut in half
½ pound spaghetti noodles
1 (24-ounce) jar of marinara sauce
1 cup jarred roasted red bell peppers
1 cup milk
1 cup panko breadcrumbs
1 cup Parmesan, finely grated
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon dried oregano
2 tablespoons all-purpose flour
3 tablespoons vegetable oil
1 cup mozzarella cheese, shredded
Fresh basil, chiffonade for garnish
Preheat oven to 350°F. Lightly coat a 13×9-inch baking dish with cooking spray. Prepare noodles according to package directions. Place cooked noodles in four separate portions into the pan for easy serving.
In a blender, combine marinara and roasted red peppers. Blend until smooth. Spoon 2/3 of the sauce over the noodle piles. Set remaining aside.
In a small bowl, whisk together milk and egg. In another bowl, combine the next 8 ingredients. Dust fillets with flour, then dip in egg mixture, then breadcrumb mixture.
Heat oil in a medium-size skillet over medium-high heat. Place breaded fillets in the pan and cook for 3 minutes per side, or until golden brown. Place each cooked fillet on top of the marinara. Spoon remaining sauce over each fillet and sprinkle with cheese.
Cook in the oven for 10 minutes, or until cheese is melted and bubbly. Garnish with basil and serve family style.
Yields: 4 servings