Ingredients and Instructions
Ingredients: For: 24 Servings
Directions: Remove the catfish fillets from refrigeration
just prior to cooking in batches of 24.
CCP below 41 degrees
Catfish fillets 9 lbs 24 @ 6 oz. Take the portioned catfish fillets and dip them, skin side
first, in the olive oil. Pre-heat convection oven to 425..
Olive oil 4 fl ozs Place the fillets, skin side down, on a sheet pan. Drizzle
over the excess olive oil and bake for 5 minutes until the
flesh is lightly browned.
Yellow onions, sliced 1 ½ lbs 2 lg. onions For the Mediterranean garnish, finely slice the onions.
Garlic cloves, fine chopped 2 each Finely chop the garlic.
Olive oil 2 fl oz. Pour the olive oil in a cold slope-sided sauté pan, add the
onions & garlic and sweat without color until the onions
Almonds, sliced 1 cup Toast the sliced almonds.
White wine 1 pint Deglaze the onions & garlic by pouring in the white wine.
Fish stock or clam juice 1 pint Add the stock/juice.
Lemon juice 2 each Squeeze the juice from 2 lemons and add to the stock.
Thyme 1Tbsp. sprig Stir and add a large sprig of fresh thyme.
Oregano, chopped 1Tbsp. Add chopped fresh oregano and the toasted almonds.
White pepper, ground To taste Add a pinch of freshly ground white pepper.
Bring to a simmer, (CP 165-185 degrees) stirring
Taste and adjust the seasoning accordingly before
spooning equal amounts over the baked catfish fillets.
Return the catfish fillets, covered with the Mediterranean
garnish and continue to bake to an internal temperature of
145 degrees. (CCP)
Serve, using an offset spatula immediately.
Serving Size 6 oz.
Pan Size sheet pan Oven Temperature & Baking Time:
Yield 24 servings
Number of Pans 1 Convection 425 5 then 5