Baked Almond Catfish

1/2 c Whole almonds, toasted
3 tb Cornmeal
2 tb Grated Parmesan cheese
2 tb Fresh parsley, chopped
1 tb Flour
Salt & freshly ground black pepper, to taste
2 tb Fresh lemon juice
2 lb Catfish fillets
Parsley sprigs and lemon wedges, for garnish

Grind the almonds and combine with the cornmeal, Parmesan cheese, flour, salt and pepper. Sprinkle the lemon juice over the catfish and coat the fillets thoroughly with the almond mixture. Place the fillets on a baking sheet and bake at 400F for 8 minutes, or until cooked through. Serve immediately.

NOTE: These sweet catfish fillets in a crunchy almond crust can be accompanied by rice tossed with peas and asprinkle of lemon zest.

Makes 4 servings.

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