Title: Baked almond catfish
 Categories: Fish/shellf
      Yield: 4 Servings
 
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  1/2     cup     whole almonds, toasted 3 Tbl cornmeal 2 Tbp grated
  Parmesan cheese 2 Tbl fresh parsley, chopped 1 Tbl flour Salt and
  freshly ground black pepper, to taste 2 Tbl fresh lemon juice 2
  pounds catfish fillets Parsley sprigs and lemon wedges, for garnish
  
  Grind the almonds and combine with the cornmeal, Parmesan cheese,
  flour, salt and pepper.  Sprinkle the lemon juice over the catfish
  and coat the fillets thoroughly with the almond mixture.  Place the
  fillets on a baking sheet and bake at 400F for 8 minutes, or until
  cooked through. Serve immediately.
  
  NOTE:  These sweet catfish fillets in a crunchy almond crust can be
  accompanied by rice tossed with peas and asprinkle of lemon zest.
  
  Makes 4 servings.
  
  Nutrients per Serving: 358 Calories, 45 g Protein, 10 g Carbohydrate,
  15 g Fat, 2 g Saturated Fat, 106 Mg Cholesterol, 252 mg Sodium.
  
  [THE WASHINGTON POST; January 16, 1991]