–catfish (1 large or 2 medium)
–garlic – herb breadcrumbs (boxed)
–pine nuts (one-third small package)
–spinach – kale blend (packaged)
–squash (2, medium)
–onion (one-half, medium)
–breadcrumbs (plain, boxed)
–salt and pepper
1 – Place the catfish (1 at a time) in a plastic bag. Season with cayenne pepper, salt, and black pepper. Drench with lemon juice and olive oil. Add a generous amount of garlic – herb breadcrumbs to the bag. Shake well. Place in a covered baking dish with a very small amount of water. Sprinkle with parsley and pine nuts. Set aside.
2 – Place the package of spinach – kale in a large, wide-mouthed, baking dish. Add 1 inch of water. Season with salt, pepper, garlic powder, and olive oil. Microwave on high for 5 minutes.
3 – Peel and slice the squash. Peel and slice the onion. Layer squash, onion, salt, pepper, Bac’n pieces, and breadcrumbs in a covered baking dish. Season with olive oil. Microwave on high for 4 minutes.
4 – Microwave the catfish for 6 minutes on high.
5 – Serve the dinner hot.
–catfish inspired by a Star Tribune (Minneapolis, MN) newspaper clipping; other recipes original.