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Catfish Spinach Potato Stack


Makes 4 servings


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


  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.


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.

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