Bistro Catfish

By carvalhohm

Ingredients

• 1/4 cup chopped sun-dried tomatoes packed in oil, drained with 2 tablespoons oil reserved
• 2 cloves garlic, minced
• 2 Catfish fillets (about 6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (10-ounce) package fresh spinach, washed

Preparation

Step 1

In a large deep skillet, heat the 2 tablespoons reserved oil over medium heat; sauté garlic 1 to 2 minutes, or until golden.

Sprinkle both sides of fish with salt and pepper, then place in skillet. Cover and cook 8 to 10 minutes, or until fish flakes easily with a fork.

Add spinach and sun-dried tomatoes to skillet. Cover and cook 1 to 2 minutes, or until spinach wilts but is still bright green.

Place spinach on a serving plate and top with fish fillets. Drizzle with pan drippings, and serve.