3 fillets of catfish

     2 squash (a yellow and a green) sliced  ½ – ¾”  rounds

     2 ea. ½” thick slices of large yellow onion

 -Press 5 or 6 fennel seeds into the flat side of each onion with the flat of a broad knife.

-Sauté in butter or oil for 2 minutes with salt and peppered squash slices then add lid and turn down heat.

-Cook for 4 minutes. Remove squash from pan and hold.

Remove onion carefully and transfer to broiler pan (I used our toaster oven).  Place fillets that have been salt and peppered on top of onion.  Add 3 or 4 slices of lemon and some small bits of butter here and there across fillets.  - broil for 4-5 minutes (3/4 cooked through)

Return onion and fillets to sauté pan you cooked squash in.  There should a fair amount of liquid from the squash and the fish.  Finish cooking fillets on medium/high heat.  Remove fish then reduce liquid to make sauce. Assemble yellow and green squash around fillets & onion on serving plate.

 Restaurants requiring reservations a week in advance will not serve better….catfish.