In a large bowl, mix cream cheese, mozzarella, parmesan, spinach, garlic powder and red pepper flakes.

Set aside (leave at room temperature).

Lay the catfish fillets out on a cutting board.

Drizzle fillets with 1 tablespoon olive oil and then sprinkle with salt and pepper. Use your hands to rub the seasonings into the surface of the fish.

Using a sharp knife, cut each fillet in half

Spoon 1/4 of the spinach mixture into the fillet.

In a large skillet over medium heat, heat the remaining oil, butter and lemon juice. Once the liquid begins to sizzle, add the catfish fillets and cook until seared, about 6 minutes.

Flip fillets and use the liquids in the pan to baste the top of the fish.

Cook for about another 6 minutes. Serve warm.