Fish Fillets with Spinach (Filets de Poisson Florentine)
Any time spinach is added to a French dish, it is titled Florentine.
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon instant chicken bouillon
Dash of ground nutmeg
Dash of ground red pepper
Dash of white pepper
1 cup milk
2/3 cup shredded Swiss or Cheddar
1 (10 ounce) package frozen chopped spinach,thawed and well drained
1 tablespoon lemon juice
1 pound fish fillets, cut into serving pieces
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese
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; remove from heat. Stir in milk. Heat to boiling, stirring
constantly. Boil and stir 1 minutes.
Add Swiss cheese; cook, stirring constantly, just until cheese is melted.
Place spinach in ungreased 12 x 7 1/2-inch or 8-inch square baking dish.
Sprinkle with lemon juice.
Arrange fish on spinach; sprinkle with salt.
Spread sauce over fish and spinach.
Bake uncovered at 350 degrees F until fish flakes easily with fork, 20 to 25 minutes.