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About the Dish

1 pat Butter
1/3 cup Cornmeal
8 ounces Catfish
3 cloves Garlic
3 ounces Carrot
1/2 cup Canned Tomatoes
3 sprigs Thyme
2 cups White Beans
1 packet Gulden's Spicy Brown Mustard
2 teaspoons Apple Cider Vinegar
2 ounces Spinach
Per Serving
Calories 605
Total Fat 24 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 1 g
Cholesterol 77 mg
Sodium 790 mg
Total Carbohydrates 59 g
Dietary Fiber 13 g
Sugar 4 g
Protein 35 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Preheat oven to 425° F. Prepare your mise en place: Halve carrots lengthwise, and cut crosswise into 1/4-inch slices. Mince 1 clove garlic; thinly slice remaining 2 cloves. Remove spinach stems and discard; cut or tear leaves into bite-size pieces. Rinse and drain beans. Pick and chop thyme leaves; reserve stems.
Use 1 pat butter to grease a place for each filet on a heavy baking sheet. In a shallow dish combine cornmeal, 1 tablespoon Cajun seasoning and 1/4 teaspoon kosher salt. Place catfish in the cornmeal mixture, and turn to coat fish on all sides. Place the catfish on the buttered pan. Divide remaining butter into 2 pieces, and place atop filets.
Bake 10 minutes. Remove pan from oven, carefully flip filets, and cook, until breading is lightly browned and fish is firm and cooked through, 3-4 minutes more.
While fish cooks, place a small saucepan over medium heat, and add 1 teaspoon cooking oil. Add sliced garlic, and cook until fragrant, about 1 minute. Add carrot and cook until slightly tender, 5-6 minutes. Add tomatoes and thyme leaves, and cook 1-2 minutes more.
Add beans, thyme stems, remaining 1 tablespoon Cajun seasoning and 1/2 cup water. Reduce heat to low, and simmer until vegetables are tender, 8-10 minutes.
While beans cook, make the vinaigrette: In a small mixing bowl whisk together mustard, cider vinegar and minced garlic. While whisking, slowly drizzle in 2 tablespoons olive oil. Taste and season as desired with kosher salt.
Divide beans between 2 plates, and top with catfish. Divide spinach between plates, and drizzle with dressing. Enjoy!