2 catfish fillets
Salt and pepper
2 tablespoons butter
1 tablespoon olive oil
1 lemon, juiced
1/3 cup cream
1/4 cup fresh basil leaves, chopped (about 1 tablespoon)

Pat the fish dry and rub with salt and pepper. Heat the butter and olive oil in a large, heavy skillet over high heat just until smoking. Lay the fillets in the skillet carefully, using long-handled tongs. Fry for about three minutes on each side, then remove from the pan to two plates.

Turn the heat to medium and whisk the lemon juice into the remaining fat. Whisk in the cream and basil and let boil for about a minute or until just reduced. Drizzle over the fish and serve immediately.