Spinach and Apricots
|Saturated Fat Acids||2.3 g|
|Sugar added||0 g|
|Bread exchange unit||2|
Peel and thinly slice onions.
Heat 1 tablespoon oil in a pot over low heat. Add onions, cover and cook until slightly softened, about 5 minutes.
Meanwhile, rinse apricots in a sieve and cut into wedges.
Add spinach to onions. Cover and cook over low heat until wilted, about 5 minutes.
Rinse catfish fillets and pat dry with paper towels.
In a non-stick pan, toast sunflower seeds over medium heat until light brown. Transfer to a plate to cool.
Heat remaining oil in the non-stick pan over medium heat. Season fish fillets with salt and pepper and fry until firm and opaque, about 2 minutes per side.
Add apricots to the spinach and cook until heated through. Season with salt and pepper, and serve alongside the fish. Sprinkle with sunflower seeds just before serving.