Cut each 2 large skinned, de-boned filets of catfish into 4 approx 6 oz filets.
Crumble a small container of cornbread (I used the leftover cornbread).
Lightly toast pine nuts in a small skillet.
Sauté fresh spinach with a little olive oil until wilted.
Cool slightly then coarsely chop.
Preheat oven to 350 degrees.
Heat a small amount of oil in a skillet.
Dip each unstuffed filet in flour (seasoned with salt and pepper),
then buttermilk, then fish fry. Lightly pan sear for a minute
on each side then transfer to a baking sheet.
Spread stuffing mix on top of each catfish filet, covering the fish and pressing to stay.
You can fold fish over and secure with a toothpick if you would like.
Bake until fish is flaky and the stuffing is browned, about 15-20 minutes.