Fish Fillets with Spinach
(Filets de Poisson Florentine)

Any time spinach is added to a French dish, it is titled Florentine.

Yield: 4 servings

Ingredients

• 2 tablespoons butter
• 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
• Paprika

Instructions

1. 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.
2. Add Swiss cheese; cook, stirring constantly, just until cheese is melted.
3. Place spinach in an ungreased 12 x 7 1/2 inch or 8 inch square baking dish.
4. Sprinkle with lemon juice.
5. Arrange fish on spinach; sprinkle with salt.
6. Spread sauce over fish and spinach.
7. Bake uncovered at 350 degrees F until fish flakes easily with fork, 20 to 25 minutes.
8. Sprinkle with Parmesan cheese and paprika.