Catfish or Any White Fish Au Lait
Indulge in the comforting elegance of Catfish or Any White Fish Au Lait, a beautifully creamy and flavorful seafood dish that's as versatile as it is satisfying. This classic recipe pairs tender, pan-seared white fish fillets—such as catfish, cod, or tilapia—with a velvety milk-based sauce infused with garlic, thyme, and a hint of lemon for a perfectly balanced flavor profile. A buttery roux serves as the base for the luscious sauce, while a sprinkle of fresh parsley adds a vibrant finishing touch. Ready in just 40 minutes, this recipe is perfect for weeknight dinners or special occasions alike. Serve this rich, comforting dish over fluffy rice, creamy mashed potatoes, or with crusty bread to soak up every last drop of the sauce. Keywords: creamy fish recipe, white fish au lait, catfish dinner idea, easy seafood recipe, quick white fish recipes.
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Recipe Information
Ingredients
- 4 pieces (about 6-8 ounces each) Catfish fillets (or any white fish, e.g., cod, tilapia, haddock)
- 2 cups Whole milk
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 Bay leaf
- 1 tablespoon Lemon juice
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the fillets and cook for 2-3 minutes on each side, or until lightly golden and nearly cooked through. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Sprinkle the flour over the butter and garlic, stirring constantly to form a smooth roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the milk, ensuring no lumps form. Add the thyme and bay leaf, and continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
Remove the bay leaf and season the sauce with salt, black pepper, and lemon juice. Taste and adjust seasoning if needed.
Return the fish fillets to the skillet, spooning some of the sauce over them. Cover and simmer over low heat for 5 minutes, or until the fish is fully cooked and flakes easily with a fork.
Sprinkle with chopped fresh parsley before serving. Serve hot with fluffy rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 6.2 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 11.5 mcg | 58% | |
| Calcium | 168 mg | 13% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 791 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
