Catfish With Mushroom And Spinach Stuffing - cooking recipe

Ingredients

2 s catfish fillets (6 oz. )
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons chopped shallots
8 ounces portabella mushrooms, finely chopped
2 cups fresh spinach, stems removed, roughly chopped
2 tablespoons dry white wine
2 tablespoons flour
1/2 cup heavy cream
1/2 teaspoon fresh lemon juice
1 pinch cayenne
2 tablespoons cashews, coarsly chopped
1/8 teaspoon salt, to taste
1 tablespoon butter, melted
breadcrumbs (optional)
fresh lemon wedge

Preparation

Preheat oven to 450 degrees F and place oven rack in upper third of oven.
To make the stuffing, in a large skillet heat butter and oil over medium heat.
Add shallots and saute until softened, not brown, about 2-3 minutes.
Add mushrooms and saute until tender and most liquid has evaporated, 5-8 minutes.
Add wine and stir until almost all evaporated.
Sprinkle mushrooms with flour and stir well to incorporate, 2-3 minutes.
Raise heat to high, toss in the spinach and add cream to skillet cooking to a boil, stirring constantly until thickened.
Remove from heat and stir in lemon juice, cayenne, cashews and salt.
Mix well, as the mixture will be somewhat thick, taste, and adjust salt if necessary, keeping in mind that if you are using salted cashews you may need less salt.
Butter or spray a baking dish and divide stuffing into two separate mounds and top each with a catfish fillet.
Sprinkle fillets with breadcrumbs if using, then drizzle with melted butter.
Bake in upper third of oven for 15-20 minutes, until fish flakes easily around the edges.
Serve with lemon wedges.