Marinade the fresh or frozen catfish filets in milk or yoghurt with some dried thyme, half an hour. Rinse and dry. Leftover marinade goes to the cat.

Carmelize the lemon slices. Put a sprinkle of brown sugar on top of the lemon slices. Put at low heat in foaming butter in a large cast iron skillet. Fry lemon slices till they are slightly colored, about 2 minutes each side.

Microwave cook the frozen spinach in a glass measuring cup in the microwave, 3 minutes.

Dry the fish filets and place in the hot lemon butter, put carmelized lemon slices on top of the fish and sautee at low heat till filets are white and firm, about six minutes, then flip. Add capers to sauce and fry the other side of the fish three minutes more with lemon slices on top.

Serve fish filet with lemon caper butter sauce drizzled over, side dishes of spinach and tatertots. Enjoy.