With thanks to Chef Robyn Goorevitch, Dining in Chez Vous, www.diningin.ca

4 - 6 ounce catfish filets
1 tsp salt
1 tsp minced fresh thyme
1 tsp dried oregano
1/2 tsp cayenne pepper
2 tsp sweet paprika
1/2 tsp ground black pepper

1 tsp lemon pepper
1/2 tsp fennel seeds, crushed
1 egg, whisked in a small bowl
2 tbsp flour
1 tbsp olive oil
1 tbsp butter

Preheat oven to 400°F. Mix first 8 herbs and spices in small flat square container. Dredge fillets in flour, dip in eggwash and then coat with cajun seasonings

Heat oven proof skillet over medium high heat until very hot. Add 1 tablespoon oil; swirl to coat skillet. Add butter and wait for it to start to sizzle and melt. Once almost melted place fillets in skillet. Cook about 1 minute and flip over for an additional minute. Place in oven; bake until just opaque in center, about 6 - 8 minutes. Serve with fresh lemon or tartare sauce.