Spinach Stuffed Catfish Fillets

INGREDIENTS

Heartland catfish fillets
4 ounces cream cheese, softened
1/2 cup shredded mozzarella
1/3 cup grated parmesan cheese
1/2 cup frozen spinach, thawed and drained of water
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes
4 (6-ounce) catfish fillets
3 tablespoons olive oil, divided
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
Juice of 1/2 lemon

INSTRUCTIONS

In a large bowl, mix cream cheese, mozzarella, parmesan, spinach, garlic powder and red pepper flakes.
Set aside (leave at room temperature).
Lay the catfish fillets out on a cutting board.
Drizzle fillets with 1 tablespoon olive oil and then sprinkle with salt and pepper. Use your hands to rub the seasonings into the surface of the fish.
Using a sharp knife, cut each fillet in half
Spoon 1/4 of the spinach mixture into the fillet.
In a large skillet over medium heat, heat the remaining oil, butter and lemon juice. Once the liquid begins to sizzle, add the catfish fillets and cook until seared, about 6 minutes.
Flip fillets and use the liquids in the pan to baste the top of the fish.
Cook for about another 6 minutes. Serve warm.