Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Frozen perch fillets |
| 1 | Egg |
| 4 tablespoons | Bread crumbs |
| Salt | |
| White pepper | |
| Garlic powder | |
| 2 tablespoons | Margarine |
| 1 small | Can green chile salsa |
| 2 tablespoons | Minced parsley |
| Lemon wedges -Spinach Bed---- | |
| 2 packs | Frozen leaf spinach; drain thoroughly |
| 2 tablespoons | Margarine |
| Salt; pepper, ground nutmeg |
Thaw fish and separate fillets, and turn in mixture of bread crumbs and seasonings. Melt margarine in microwave. Cover with plastic wrap and puncture in four corners. Microwave at high (100%) for 4-6 minutes.
For Spinach: Thaw spinach, squeeze dry. Arrange thawed spinach in shallow dish, pour over two tablespoons of melted margarine, seasoned with salt, pepper& nutmeg. Put fish on top. Pour green chile salsa over fish. Cover with plastic wrap. Microwave at medium high (70%) for 6 minutes or until salsa bubbles and spinach is heated through. Chopped parsley and lemon wedges for garnish.
Recipe by: Microwave
Posted to recipelu-digest Volume 01 Number 214 by "Diane Geary" <diane@...> on Nov 7, 1997