|1½ pounds||Spinach; stems discarded, thawed if frozen|
|6 ounces||Light cream cheese|
|1||Egg; lightly beaten|
|⅓ cup||Grated Parmesan cheese|
|¼ cup||Onion; chopped|
|⅛ teaspoon||Ground nutmeg|
|1½ pounds||Orange roughy fillets|
|1 teaspoon||Tarragon; or 1 Tbs. fresh, chopped|
Prep: 10 min, Cook: 30 min.
Preheat oven to 375øF. Place spinach in a heavy nonstick skillet over medium high heat. Cover and cook 4-5 minutes, stirring occasionally, or until spinach is wilted and tender. Transfer to a colander. Press out excess liquid. Chop spinach and return to skillet over medium heat. Add next 5 ingredients and salt and pepper to taste. Simmer 10-12 minutes, stirring frequently, or until cream cheese is melted and mixture is hot.
Set aside and keep warm. Arrange fish fillets in a baking dish. Season with tarragon, salt and pepper to taste. Bake 12-15 minutes or until fish flakes easily. Serve spinach sauce over fish fillets.
Posted to recipelu-digest by molony <molony@...> on Feb 20, 1998
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