Catfish Provencale

Directions

1. 1
   Dust catfish fillets with flour, shaking off excess.
2. 2
   Set aside on a wax paper-lined baking sheet.
3. 3
   Heat peanut oil in a large skillet over medium-high heat.
4. 4
   Fry the fillets, two at a time, in the hot oil for 3 or 4 minutes on each side or until fish flakes easily when tested with a fork.
5. 5
   Place the fillets on a serving platter and keep warm.
6. 6
   In the same skillet, mix tomatoes, olives, garlic, oregano, tarragon and thyme.
7. 7
   Stir the wine and cornstarch in a small bowl until combined.
8. 8
   Pour the cornstarch mixture into the pan and cook over medium-high heat, stirring occasionally, until mixture comes to a boil and thickens.
9. 9
   Spoon the sauce over the fillets, sprinkle with parsley and serve.