Cajun Catfish with Creamy White Wine Sauce over Garlic Spinach

2 lb catfish fillets

7 tbsp olive oil (divided)

2 tbsp blacken seasoning

¼ cup tsp old bay seasoning

1/2 tsp Tones Sea Salt (divided)

¼ tsp Tones Ground Black Pepper

1 tbsp salted butter

¼ cup diced white onion

5½ cup fresh baby spinach (1/2 cup is finely chopped)

1 tbsp sour cream

¼ cup white wine

Dash of salt

½ tbsp Tones Minced Garlic

2 tbsp Paul Newman Olive Oil & Vinegar Dressing

5 cups of fresh baby spinach

1.   Clean/rinse catfish fillets and pat dry

2.   Rub 2 tbsp of olive oil on fish

3.   Mix dry ingredients in a small bowl

4.   Rub seasoning on fillets

5.   Heat large frying pan and pour 2 tbsp of olive oil into hot pan

6.   Add fish cook on medium high heat, pan sear fish on high for 2 minutes on each side, or until preferred  blackness is accomplished

7.   Remove from pan cover with foil

8.    Heat 2 tbsp of olive oil and butter in medium size skillet

9.    Add onions, sauté until opaque in color

10.  Add ½ cup of finely chopped spinach, sauté for 1 minute

11.  Add wine, bring to a boil. Simmer and reduce liquid to half

12.  Add dash of salt, heavy cream and bring to a boil, simmer on low for 10 to 12 minutes, or until sauce thickens

13.  Heat 1 tbsp of olive oil in large pan

14.  Add garlic, sauté for 2 minutes

15.  Add dressing

Serve Cajun catfish over garlic baby spinach, drizzle white wine sauce over fish and spinach