Mustard-Dill Catfish Fillets

• 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

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.

catfish fillet, lemon pepper, butter, shallot, mustard seeds, chicken broth, mustard, cornstarch, dill, lemon juice

Taken from www.food.com/recipe/mustard-dill-catfish-fillets-503867 (may not work)