Directions:

1. In a chicken fryer or a soup pot, heat the 2 tablespoons oil over medium heat and saute the garlic for 1 to 2 minutes, until golden.

2. Sprinkle both sides of the fish with salt and pepper. Place the fish skin side down in the pan and cover. Cook for 8 to 10 minutes, or until the fish flakes easily with a fork.

3. Add the spinach and sun-dried tomatoes. Cover and cook for 1 to 2 minutes, or until the spinach wilts but is still bright green.

4. Place the spinach on a serving plate and top with the catfish fillets. Drizzle with the pan drippings and serve.