Recipe for cooking fish fillets with spinach

Recipes from France :: French Main Dish Seafood

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

2 Tbsp. butter or butter-replacement
2 Tbsp. flour
1 tsp. instant chicken bouillon
Dash of ground nutmeg
Dash of ground red pepper
Dash of white pepper
1 c. milk
2/3 c. shredded Swiss or Cheddar
1 (10 ounce) pkg. frozen chopped spinach,
    thawed and well drained
1 Tbsp. lemon juice
1 lb. fish fillets, cut into serving pieces
1/2 tsp. salt
2 Tbsp. grated Parmesan cheese
Paprika

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 mins. Add Swiss cheese; cook, stirring constantly, just until cheese is melted.

Place spinach in ungreased 12 x 7 1/2-in. or 8-in. square or rectangular baking dish. Sprinkle and distribute with lemon juice. Arrange fish on spinach; sprinkle and distribute with salt. Spread sauce over fish and spinach. Bake uncovered or without a lid at 350 degrees fahrenheit until fish flakes easily with fork, 20 to 25 mins.

Sprinkle and distribute with Parmesan cheese and paprika.

Yields 4 servings.