Seared catfish fillet served over sautéed spinach with diced tomatoes in a butter sauce.

Catfish Florentine

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 -4
Ingredients Method

Ingredients
  

  • 4 catfish fillets
  • 1 Tbs extra virgin olive oil
  • 1 Tbs salted butter
  • 1 cup red bell pepper chopped
  • 2 cloves garlic minced
  • 9 oz. fresh baby spinach from two bags
  • 2 oz. low-fat cream cheese
  • ¼ cup half & half
  • 3 Tbs grated Parmesan cheese
  • Kosher salt
  • Black pepper

Method
 

  1. In a large skillet over medium heat add 1/2 Tbs of olive oil and 1/2 Tbs of butter
  2. Add red bell pepper and garlic, cook for approximately 4 minutes
  3. Add spinach to the skillet and season with a pinch of salt and pepper
  4. Mix until the spinach wilts down
  5. Add cream cheese, half & half and parmesan cheese. Mix until cream cheese is melted and the mixture resembles creamed spinach
  6. Heat another skillet on medium high heat, and add the rest of the oil and butter
  7. Season the catfish fillets with salt and pepper on both sides, and place on the hot pan
  8. Cook the catfish about four minutes on one side, depending on thickness. Then flip the fish over and cook the other side another 3-4 minutes, until cooked through and browned on the outside.
  9. Spoon the spinach mixture on the bottom of each plate, and top each dish with a catfish fillet.

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