Everyone has that one person in the office who always has a smile on their face and is a joy to be around. That’s saying a lot for someone who has spent 49 years at a newspaper. Newspaper people’s normal disposition can be a bit curmudgeonly.

The Daily Iberian’s Business Manager Mandy Seneca is our daily shot of sunshine and her catfish recipe choice is Catfish Almondine.

Ingredients

A ½ cup slivered almonds

Two lemons, zested and juiced

Chopped fresh parsley for garnish

Four U.S. Farm-Raised Catfish fillets

Four tablespoons butter, divided

Salt

Black pepper

Directions

In a large skillet over medium heat, melt two tablespoons butter. Season catfish fillets with salt and black pepper. Place fillets serving side down and cook for four minutes or until nicely browned. Turn fillets; cook for four more minutes or until done. Remove from skillet, and set aside. Add remaining butter to skillet. Add almonds, lemon zest and lemon juice. Cook one minute

or until almonds begin to brown. Place catfish on plate and top with almondine sauce. Garnish with fresh parsley.