|1 pounds||Perch fillet|
|10 ounces||Froz. Chopped spinach|
|⅓ can||Shredded carrots|
|1 tablespoon||Chopped pimento|
|1 tablespoon||Finely minced onion|
|2 tablespoons||Melted butter|
|1 teaspoon||Lemon juice|
|1||Salt and pepper|
|4||Thick tomato slices|
|1||Extra melted butter|
Thaw fish if using frozen. thaw spinach, drain well. Combine spinach, carrots, onion and pimento. Mix well. Combine butter and lemon juice.
Place fillet skin side up on pieces of wax paper (overlap small pieces to make each strip 6x2) Brush lemon butter over fish, sprinkle with salt and pepper. Spread spinach mixture over fillet strips. Roll up fillet. Fit into greased muffin cups.
Bake at 400 F for 20 minutes.
Serve on baked tomato slices: Brush tomato slices with melted butter, place in shallow pan, bake with fish for last 10 minutes.
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