Ingredients:

4 U.S. farm-raised catfish fillets
2 cups all-purpose flour
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon ground red pepper
2 tablespoons butter, divided
2 tablespoons olive oil, divided

Pesto:
1/2 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
2 tablespoons chopped pecans
2 tablespoons olive oil
2 teaspoons butter

Methods:

Heat oven to 350 degrees F.Rinse fillets and pat dry.Combine all dry ingredients. Coat fillets evenly and shake off excess coating. Heat 1 tablespoon each of the butter and oil over medium-high heat in a large skillet until butter foams but doesn’t burn.

Cook 2 fillets, rounded side down, for 2 minutes. Transfer to a baking sheet, rounded side up. Wipe skillet, add remaining butter and oil. Repeat cooking process with remaining fillets. Spread fillets with pesto. Bake for 6 to 7 minutes, or until fish flakes easily when tested with a fork.

Pesto:
Combine all ingredients in food processor with metal blade. Pulse-chop to a coarse paste. Use immediately or cover and refrigerate.