Braised Catfish with Creole

How to make it

1. Pat the catfish dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the vegetable oil in a cast-iron skillet over medium-high and roast the catfish until deeply colored.
3. Add the aromatics with the collard greens and yellow onion; cook until fragrant and just tender.
4. Build the creole sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.