Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter |
2 tablespoons | Flour |
1 teaspoon | Chicken bouillon -- instant |
1 dash | Nutmeg |
1 dash | Red pepper -- cayenne |
1 dash | White pepper |
1 cup | Milk |
⅔ cup | Shredded cheddar cheese -- |
\N \N | Or shredded swiss |
1 pack | Frozen spinach -- chopped 10 |
\N \N | Oz |
\N \N | Thawed and well drained |
1 tablespoon | Lemon juice |
1 pounds | Fish fillets -- cut in |
\N \N | Chunks |
\N \N | Serving pieces |
½ teaspoon | Salt |
2 tablespoons | Grated parmesan cheese |
\N \N | Paprika |
Heat butter over low heat until melted. Stir in flour, bouillon, nutmeg, red pepper and white pepper; cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk; heat to boiling and cook, stirring constantly, for 1 min. Add cheese and cook, stirring constantly, just until cheese melts. Set aside. Place spinach in ungreased 12x7x2 inch baking dish or 8 inch square baking pan. Sprinkle with the lemon juice. arrange fish on spinach; sprinkle with salt. Spread sauce over fish and spinach. Bake, uncovered at 350 deg. until fish flakes easily with a fork about 20 minutes. Sprinkle with the Parmesan cheese and paprika; return to oven for 5 minutes.
Yield: 4 servings.
Recipe By : Country Woman