SUPERBLY HERBY CATFISH WITH CHORIZO WINE AND BUTTER SAUCE

Preheat oven to 300 degrees.  Heat 3 tablespoons of the olive oil in a large deep skillet over medium high heat.

Combine the flour and Superbly Herby in a pie plate or shallow baking dish.  Squeeze the lemon juice from 1 of the cut lemons over the catfish filets on both sides and rub the juice into the fish to coat.  Dredge the lemony filets in the herby flour on both sides and shake off any excess.

Place them in the hot oil (top side down) and cook for 3-4 minutes on the first side until golden brown.  Flip and cook for 3-5 minutes more on the other side until a fork slides easily in and out of the center of the filet.  Timing will vary depending the size of your filets.

Remove the cooked filets to a rimmed baking sheet, lined with foil, and place in the oven to keep warm while you make the sauce.

Add the garlic and chorizo to the pan drippings with the remaining tablespoon of olive oil and cook, stirring for 1-2 minutes until fragrant.  Add the white wine and chicken stock to the pan and scrape up any brown bits.  Bring the sauce to a boil and let cook for 5-6 minutes until the sauce is reduced by about 1/3.  Stir in the parsley and squeeze in the juice from the remaining lemon wedges.  Remove the pan from the heat and whisk in the cold butter and creating a glossy sauce.

Serve the fish over polenta, mashed potatoes or rice with peas and drizzle all over with the sauce.  Garnish with more chopped parsley.