Orange roughy florentine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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