Catfish with Spinach, Potatoes & Sun-Dried Tomatoes: Easy Recipe

INGREDIENTS

1‑2/3 cup water 1 teaspoon salt, divided 2 oil-packed sun-dried tomatoes, drained and diced, and 2 tablespoons oil reserved 1‑1/3 cup mashed potato flakes 2 bags (6 ounces each) ready-to-eat baby spinach 1/2 teaspoon black pepper 4 catfish fillets (6 ounces each) 4 tablespoons flour for dusting Salt and pepper, to taste

PREPARATION:

1. Bring water, 1/2 teaspoon of salt, tomatoes and 2 tablespoons reserved tomato oil to boil in small saucepan. Remove from heat. Stir in potato flakes. Cover; let stand about 30 seconds. Remove cover; whip with fork or whisk until fluffy. Cover; keep warm.
2. Spray large nonstick pan with cooking spray; heat over medium-high heat. Add 1 bag of spinach in batches. As spinach wilts, add second bag in batches, until spinach just wilts, about 5 minutes. Add remaining salt and 1/2 teaspoon pepper. Cover; remove from heat; keep warm.
3. Place catfish fillets, flour and salt and pepper to taste in a plastic bag. Seal bag and shake to coat fillets with flour.
4. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Cook catfish fillets until browned on 1 side, about 5 to 6 minutes. Turn and cook until browned on other side, 5 to 6 minutes.
5. To serve: Spoon mashed potatoes equally onto 4 plates in oval mounds. Divide steamed spinach equally and layer over potatoes. Top each stack with 1 catfish fillet.

Note Garnish with lemon wedges, if desired, or finely julienne a third sun-dried tomato and several fresh spinach leaves before cooking to use as garnish. This recipe appears in: Fish