Recipe by Anthony Uglesich

Makes 8 servings

Ingredients:

• 2 small Yukon Gold potatoes
• Olive oil
• 2 or 3 shakes of Worcestershire sauce
• Trout or catfish, removing the bones and skin
• Salt
• Black pepper
• Dry basil
• 4 cloves of garlic, thinly sliced

Instructions:

Clean potatoes, boil in water, and then cut into 1-inch cubes. Pour olive oil in skillet and set on medium heat. Shake Worcestershire sauce on olive oil. Season trout or catfish on both sides with salt, black pepper and basil. Place trout or catfish in the heated skillet. Cook approximately 2 to 3 minutes, turn the fish, and add the garlic and potatoes to the skillet. Cook the other side of the fish for approximately 1 minute. Turn the potatoes to pick up the seasoning. Serve with new potatoes.