1/4 cup chopped sun-dried tomatoes packed in oil, drained with 2 tablespoons oil reserved
2 cloves garlic, minced
2 catfish fillets
1/4 teaspoon salt
1/4 teaspoon black pepper
1 10-ounce package fresh spinach, cleaned
In a large deep skillet, heat the 2 tablespoons reserved oil over medium heat. Next, add garlic and sauté for 1 to 2 minutes until golden. Season the fish with the salt and pepper and add to the skillet. Cover and cook for 8 minutes or until the fish flakes easily with a fork.
Add the spinach and sun-dried tomatoes to the skillet. Cover and cook for 1 to 2 minutes or until the spinach wilts but is still bright green. Place the spinach on a serving plate and top with fish fillets. Drizzle with the pan drippings and serve.