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Catfish Villa d'Este
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8 Catfish fillets (4-5oz ea) 
1/3 cup Olive oil
Paprika 
Salt and pepper
1/2 tsp. Garlic powder 
1/2 cup Flour 
3 tablespoons Parmesan cheese -- grated 
1/8 teaspoon Lemon juice
1 can 16 oz. Can of plum Tomatoe 
2 packages frozen spinach 
1 package Dairy sour cream (8oz) 
1/4 teaspoon 




 Directions

Flour and Saute fillets in hot shortening until crisp and 
golden; remove. 

Lift out tomatoes out of the can heat them until 
hot and arrange them in a circle around a serving 
dish. 

Put the juice from the tomato can in a pot.  Thoroughly, 
drain the spinach, add a tbsp. of flour and cook it in 
the tomato juice.  Then blend the spinach on high  and 
put that in the middle of the serving dish so it is 
surrounded by the tomatoes.  Place fillets on top of 
the spinach.

Now you have a very pretty dish.  All you need is 
the sauce.

Mix and heat the parmesan cheese, salt pepper, garlic 
Powder, paprika and sour cream and spoon it over the 
fillets. 

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