Pecan-Dijon Catfish 4 (4-6 oz.) catfish fillets salt and pepper 1/4 cup Dijon-style mustard 1 tablespoon melted butter 1/2 cup dry bread crumbs 1/2 cup ground pecans nonstick cooking spray Preheat oven to 475 degrees. Rinse fillets, pat dry and place, rounded side up, on a greased baking sheet. Season to taste with salt and pepper. Brush each fillet with one tablespoon mustard. Combine butter, bread crumbs and pecans. Spread 1/4 cup of pecan-crumb mixture over each fillet, pressing firmly. Spray each fillet with nonstick cooking spray. Bake for 13 to 15 minutes, or until fish flakes easily when tested with a fork and the top surface is golden brown. Serves four. Catfish Parmesan 4 (4-6 oz.) catfish fillets 2 eggs, beaten 1/2 cup milk 1 cup fresh, soft bread crumbs 1 cup grated Parmesan cheese (NOT the kind in a can) 2 teaspoons chopped garlic 1/4 cup chopped parsley 2 teaspoons dried oregano 1 teaspoon salt 1 teaspoon ground black pepper nonstick cooking spray Preheat oven to 400 degrees. Rinse fillets and pat dry. Combine eggs and milk in shallow bowl. Combine remaining ingredients in another shallow bowl. Dip fillets in egg mixture and then into bread crumb mixture. Coat fillets evenly and pat firmly. Arrange fillets, rounded side up, on greased baking sheet. (For crispier coating, cover and chill fillets for 30 minutes prior to baking, if desired.) Spray fillets lightly with nonstick cooking spray. Bake uncovered for 15 minutes, or until fish flakes easily when tested with a fork. Serves four. Italian Garden Catfish 4 (4-6 oz.) catfish fillets 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons olive oil 2 cups thinly sliced onions 2 cups sliced fresh mushrooms 1 (2-oz.) can anchovies, drained and chopped 2 teaspoons chopped garlic 1/4 teaspoon crushed red pepper flakes 1/4 cup chopped parsley, divided 2 cups chopped plum tomatoes 1/2 cup dry white wine Preheat oven to 350 degrees. Rinse fillets, pat dry and arrange, rounded side up, in a greased roasting pan. Sprinkle fillets with salt and pepper. Heat olive oil in a heavy skillet. Add onions, mushrooms, anchovies, garlic, red pepper and half the chopped parsley. Cook over medium-high heat until onions soften, about four minutes. Add tomato and wine to onion mixture. Simmer for two minutes and remove from heat. Spoon vegetable mixture over fillets. Cover with foil and bake for 15 minutes, or until fish flakes easily when tested with a fork. Transfer fillets and vegetables to warm serving plates. Pour remaining liquid into a sauce pan. Add remaining parsley to cooking liquid. Simmer for three minutes. Spoon sauce over each portion. Serves four.