Catfish with Caper and Dill Sauce and Rosemary Potatoes – TCI

Ingredients

• 4 U.S. Farm-Raised Catfish fillets
• 1 ½ cups all-purpose flour
• ¾ cup Parmesan cheese
• 3-4 tablespoons olive oil
• Caper and Dill Sauce
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• Juice of 1 lemon
• 2 teaspoons capers
• 1 ½ teaspoons dill weed
• Salt and pepper to taste
• Rosemary Potatoes
• 5 red potatoes, thinly sliced with skin on
• 1 onion, sliced
• Dried or fresh rosemary
• Olive oil