Ingredients

(Preparation 10 minutes, cooking time 10 minutes)

Four 4- to 6-ounce catfish fillets, 1/2 inch thick
Half of a 10-ounce bag washed spinach, coarse stems removed, chopped
1/4 cup fresh basil or Italian parsley, minced
2 medium cloves garlic, minced
2 teaspoons brown mustard
1 tablespoon sesame oil (see note)
1 teaspoon olive oil
2 teaspoons lemon juice
1 tablespoon soy sauce
1/4 cup white or black sesame seeds
1/4 teaspoon cayenne pepper

Directions

Preheat oven to 450 F. Place catfish fillets on an oiled baking pan. Tuck a handful of spinach under each fillet. Fold under about 2 inches of the thin end of each fillet to enclose spinach at one end.

In a small bowl, whisk together basil or parsley, garlic, mustard, oils, lemon juice and soy sauce. Spread mixture over catfish. Sprinkle heavily with sesame seeds and lightly with cayenne pepper. Roast for 10 to 12 minutes, or until fish flakes easily when tested with a fork. Makes 4 servings.

Note: Sesame oil is available in the Asian food section of most supermarkets.

Nutrition information per serving: 287 cal., 17 g fat, 26 g pro., 6 g carbo., 4 g fiber, 67 mg chol., 396 mg sodium.