Bistro Catfish

1/4 cup chopped sun-dried tomatoes packed in oil, drained with 2
tablespoons oil reserved
2 cloves garlic, minced
2 catfish fillets, about 6 ounces each
1/4 teaspoon salt
1/4 teaspoon black pepper
1 package 10 ounces fresh spinach, cleaned

In a large deep skillet, heat the 2 tablespoons reserved oil over medium
heat; saute the garlic for 1 to 2 minutes, until golden. Sprinkle both
sides of the fish with salt and pepper. Place the fish in the skillet,
cover, and cook for 8 to 10 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 the fish fillets.
Drizzle with the pan drippings, and serve. Makes 2 servings.

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