| 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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