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English Style Catfish

1 Carrot
1 Parsnip, or turnip
1 sm Leek
1 Celery root, small knob
2 tb Butter
1/4 c Sherry
2 Fresh or frozen catfish
1/2 ts Salt
1/4 ts Fresh ground black pepper
1/4 ts Dried thyme

Butter a microwaveable baking dish large enough to hold both catfish fillets. Cut vegetables into a julienne, toss them to mix and line the prepared dish with them. Dot with small pieces of butter, and sprinkle on salt, pepper and thyme. Drizzle sherry over all and place catfish fillets on top. Cover with plastic wrap and microwave at full power for 8-10 minutes, rotating dish every 2-3 minutes, if frozen, or 4-5 minutes if fresh. Note: 1 celery stalk may be substituted for the celery root.

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