• 4 medium catfish fillets
• 1 - 2 lemons
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon tarragon
• 1/4 teaspoon onion powder
• 1/3 cup butter, melted
• 1/4 cup fresh parsley, roughly chopped for garnish

Method

Remove top sheet from oven broiler pan.  (You want this sheet to stay cool so the fish doesn't stick to it.  The underneath heat will be enough.)  Pre-heat oven to broil. 

While oven is heating, slice the lemon into eight paper thin slices.  Cut crosswise through the whole lemon to create perfect, thin circles.  Cut the second lemon in eight wedges, and set aside for use when serving..    Mix together salt, black and cayenne peppers, tarragon and onion powder.  Mix well to combine evenly.

Brush one side of the fillets with half the melted butter.  Sprinkle the herb mixture on top.  Put fillets on cool top section of broiler pan and broil for 3 minutes.

Remove from oven and brush with remaining half of the melted butter, being careful to not brush off herbs.  Put 2 lemon slices on each fillet.  Return to broiler and cook for 3-4 more minutes or until white and flaky.

When ready to serve, put on platter, garnish with parsley, and put lemon wedges all around.

Serves 4

Contributor: Mary Fadd

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