INGREDIENTS

INSTRUCTIONS

HEAT THE OVEN TO 350F. Make the spinach according to package
directions, and drain in a colander, pressing with the back of a  spoon
to extract as much liquid as possible. Place the fish fillets  in a
baking dish, and bring the court bouillon to a simmer on the  stove.
Pour the liquid into the baking dish, cover with a sheet of  buttered
wax paper, buttered side down, and bake for 5 to 7 minutes.  Drain the
cooking liquid, and reserve. Melt the butter in a saucepan  over low
heat. Add the flour and cook, stirring constantly, for 3  minutes.
Whisk in the reserved cooking liquid, and bring to a boil.  Add the
cream and cheese to the sauce, and stir until smooth and  bubbly.
Season with salt and pepper to taste. Preheat an oven  broiler. Stir
half the sauce into the spinach, and arrange the  spinach on an
ovenproof serving platter. Arrange the fish on top of  the spinach, and
then top each fillet with some of the sauce.  Sprinkle the Parmesan on
top of the sauce, and place under the  broiler for 1 to 2 minutes, or
until lightly browned. Serves 6. If  assembled a day in advance,
refrigerate covered. Then, rather than  broiling, heat dish in a 350F
oven until hot, about 15 minutes.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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