Serves 4

4 U.S. Farm-Raised Catfish fillets, 4- to 6-oz (125 g to 180 g) each, ½ inch (1 cm) thick

5 oz (150 g) washed fresh spinach, coarse stems removed, chopped

1/4 cup (50 mL) fresh basil or parsley, minced

1 tbsp (15 mL) sesame oil

1 tsp (5 mL) olive oil

1 tbsp (15 mL) soy sauce

2 tsp (10 mL) lemon juice

2 tsp (10 mL) Dijon mustard

2 cloves garlic, minced

1/4 cup (50 mL) white or black sesame seeds

1/4 tsp (1 mL) cayenne pepper

Preheat oven to 450ºF (230ºC). Place catfish fillets on an oiled baking pan.

Tuck a handful of spinach under each fillet. Fold under 2 inches (5 cm) of the thin end of each fillet to enclose spinach at one end.

In a small bowl, whisk together herbs, oils, soy, lemon juice, Dijon and garlic. Spread mixture over catfish.

Sprinkle heavily with sesame seeds and lightly with cayenne pepper.

Roast until fish flakes easily when tested with a fork, 10 to 12 minutes.