Serves 4

Black Olive Toast

3/4 cup (75 mL) sliced black olives, drained and minced

1 1/2 tsp (7 mL) grainy Dijon mustard

1 tsp (5 mL) olive oil

4 slices whole wheat or regular baguette

Catfish

2 tbsp (30 mL) lemon juice

1/2 to 1 tsp (2 to 5 mL) hot sauce, to taste

1/2 tsp (2 mL) olive oil

4 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each

2 oz (60 g) prosciutto, julienned

3 tbsp (45 mL) sliced almonds, toasted*

1 tbsp (15 mL) capers, rinsed (optional)

Black Olive Toast: In a small bowl, stir olives with mustard and oil. Set aside.

Catfish: Heat oven to 250� F (120� C). In a small bowl, stir lemon juice with hot sauce and oil. Brush on both sides of catfish.

Spray a non-stick skillet with non-stick cooking spray. Set over medium-high and add catfish fillets, two at a time. Cook until fish flakes easily when tested with a fork, about 4 to 5 minutes per side. Repeat with remaining catfish. Transfer to a baking dish and keep warm in oven.

Thinly slice proscuitto. Place in small bowl with toasted almonds and capers if using. Stir.

Just before serving, toast baguette and top with olive mixture. Place a piece of olive toast on each plate. Top with a catfish fillet then spoon proscuitto mixture over top.

*To toast almonds, spread on a baking sheet and place in a 350º F (180º C) oven, stirring occasionally for 5 to 10 minutes until lightly brown. Watch carefully as they can burn easily.