Catfish with Herbed Lemon Cream

1. 1

   Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl.

2. 2

   Reserve 1 teaspoon seasoning mixture.

3. 3

   Heat oil in heavy large nonstick skillet over medium-high heat.

4. 4

   Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl.

5. 5

   Add to skillet and cook until golden brown and cooked through, about 3 minutes per side.

6. 6

   Transfer fish to 2 plates.

7. 7

   Stir lemon juice into same skillet, scraping up browned bits.

8. 8

   Stir in reserved 1 teaspoon seasoning mixture.

9. 9

   Whisk in remaining 5 tablespoons cream.

10. 10

    Boil until slightly thickened, about 1 minute.

11. 11

    Season sauce with salt and pepper.

12. 12

    Spoon sauce over fish.

* Per serving · 4 servings · Values may vary.