| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Spinach; stems discarded, thawed if frozen |
| 6 | oz | Light cream cheese |
| 1 | Egg; lightly beaten | |
| 1/3 | c | Grated Parmesan cheese |
| 1/4 | c | Onion; chopped |
| 1/8 | ts | Ground nutmeg |
| 1 1/2 | lb | Orange roughy fillets |
| 1 | ts | Tarragon; or 1 Tbs. fresh, chopped |
INSTRUCTIONS
Prep: 10 min, Cook: 30 min. Preheat oven to 375°F. Place spinach in a heavy nonstick skillet over medium high heat. Cover and cook 4-5 minutes, stirring occasionally, or until spinach is wilted and tender. Transfer to a colander. Press out excess liquid. Chop spinach and return to skillet over medium heat. Add next 5 ingredients and salt and pepper to taste. Simmer 10-12 minutes, stirring frequently, or until cream cheese is melted and mixture is hot. Set aside and keep warm. Arrange fish fillets in a baking dish. Season with tarragon, salt and pepper to taste. Bake 12-15 minutes or until fish flakes easily. Serve spinach sauce over fish fillets. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998
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