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1
Preheat the oven to 400.
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2
Bring a medium sauce pot filled three-quarters full with water to a boil.
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3
Heat a second medium saucepan or pot over moderate heat.
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4
Add 1 tablespoon EVOO, butter, shallots, thyme, salt, and pepper.
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5
Saute the shallots for 2 minutes, then add the rice and lightly brown, 3-5 minutes.
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6
Add the wine and allow it to evaporate entirely, 1-2 minutes.
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7
Add the chicken stock and bring to a boil.
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8
Cover the rice and reduce the heat.
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9
Cook 18-20 minutes, until tender.
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10
Salt the boiling water in the other pot and add the parsley, spinach, and basil.
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11
Stir to submerge the greens for 30 seconds, then carefully take the pot to the sink.
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12
Use a slotted spoon or spider to remove the greens to a colander.
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13
Discard the water.
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14
Rinse the greens under slow-running cold water to stop the cooking process.
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15
Give the greens a gently squeeze to get rid of the excess water.
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16
Transfer the cooled, drained greens to a blender or food processor.
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17
Add about 2 tablespoons of EVOO and the lemon juice.
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18
Puree until completely smooth.
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19
Reserve the puree for finishing the cooked rice.
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20
Preheat a large oven-safe nonstick skillet over medium-high heat.
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21
Add the remaining 2 tablespoons of EVOO.
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22
Season the catfish with salt and pepper and coat evenly and completely in the cornmeal.
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23
Add the coated fish to the hot skillet and sear for 2 minutes on each side, then transfer the skillet with the fish to the oven and continue to cook 8-10 minutes, until the fish is firm to the touch and opaque.
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24
Once the rice is cooked, add the reserved greens puree and stir with a fork to combine and fluff the rice.
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25
Pile the rice onto dinner plates and serve the catfish on top.
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26
Pass the lemon wedges at the table.
