Mustard-Dill Catfish Fillets

From a Hannaford recipe card

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  lb catfish fillet, thawed if frozen
• 3⁄4 teaspoon lemon pepper
• 1  tablespoon butter or 1  tablespoon margarine
• 1  medium shallot, sliced
• 2  teaspoons mustard seeds
• 2⁄3 cup chicken broth
• 1  teaspoon Dijon mustard
• 3 1⁄2 teaspoons cornstarch
• 1  tablespoon  chopped fresh dill
• 1  tablespoon lemon juice

Directions

1. Preheat oven to 400 degrees. Coat shallow baking dish with nonstick cooking spray. Pat fish dry with paper towels. Sprinkle fillets with lemon pepper; place in shallow baking dish. Bake 8-10 minutes or until fish flakes easily with a fork.
2. Meanwhile, melt butter in medium skillet over medium heat. Add shallot and mustard seed; cook and stir 2 minutes. In small bowl, stir mustard and cornstarch into broth. Add broth mixture to skillet; cook and stir until thickened. Stir in dill. Drizzle sauce over fillets and serve.