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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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