| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
11.4 oz. Gorton's Potato |
|
|
Crisp Fish Fillets or 1 |
|
|
pkg. 11.4 oz. Gorton's |
|
|
Crunchy Fish Fillets |
| 2 |
T |
Margarine or butter |
| 1 |
c |
Milk |
| 1 |
|
Onion, chopped |
| 1/2 |
t |
Garlic salt |
| 1 |
|
10 oz. frozen chopped |
|
|
spinach thawed |
| 1 |
T |
Lemon juice |
| 3 |
T |
Grated Parmesan cheese |
INSTRUCTIONS
http://www.gortons.com/recipes/grill_recipe2.html Heat oven to 400
degrees. Cut frozen fish fillets diagonally into halves if desired.
(For easier cutting let fish stand at room temperature for 5 to 10
minutes.) Heat margarine over low heat until melted; stir in flour.
Cook over low heat, stirring constantly, until mixture is smooth and
bubbly. Remove from heat; stir in milk, onion and garlic salt. Heat
to boiling, stirring constantly. Boil and stir for 1 minute. Spread
spinach evenly in ungreased rectangular baking dish(11 x 7 x 1 1/2
inches); sprinkle with lemon juice. Spoon sauce evenly over spinach;
sprinkle with cheese. Arrange fish, overlapping slightly, in 2 rows on
spinach. Bake uncovered until sauce is bubbly and top of fish is
crisp, 18 to 20 minutes. Sprinkle with paprika if desired. Makes 3 to
5 servings. Preparation time: 35 minutes. Posted to recipelu-digest by
molony <<molony@scsn.net> on Feb 19, 1998
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