Post by SugarBane on Jan 26, 2004 16:47:53 GMT -5
Fish Florentine
1 to 1/2 pounds fish fillets, thawed and patted dry
1 10 ounce package frozen spinach, thawed and with
all the excess water squished out (eeewww!)
1 to 2 cups shredded cheddar cheese
2 teaspoons dried parsley (optional)
1/2 cups crushed pork rinds (optional)
4 - 5 cherry tomatoes, thinly sliced (optional)
lemon juice (optional)
salt and pepper to taste
Spread the spinach over the bottom of a casserole dish. (I find that an 8" or 9" casserole works well for 1 pound of fish.) Arrange the fish fillets over the spinach. Spritz with lemon juice and salt and pepper to taste. Sprinkle the cheddar cheese over the top of the fish. Sprinkle with crushed pork rinds, if desired. (Use a light touch.) Arrange sliced tomatoes over cheese. Shake dried parsley over all.
Bake at 350 degrees for 30 to 40 minutes. Serves 4 if they're not big eaters. Reheats reasonably well, but best when freshly baked.
1 to 1/2 pounds fish fillets, thawed and patted dry
1 10 ounce package frozen spinach, thawed and with
all the excess water squished out (eeewww!)
1 to 2 cups shredded cheddar cheese
2 teaspoons dried parsley (optional)
1/2 cups crushed pork rinds (optional)
4 - 5 cherry tomatoes, thinly sliced (optional)
lemon juice (optional)
salt and pepper to taste
Spread the spinach over the bottom of a casserole dish. (I find that an 8" or 9" casserole works well for 1 pound of fish.) Arrange the fish fillets over the spinach. Spritz with lemon juice and salt and pepper to taste. Sprinkle the cheddar cheese over the top of the fish. Sprinkle with crushed pork rinds, if desired. (Use a light touch.) Arrange sliced tomatoes over cheese. Shake dried parsley over all.
Bake at 350 degrees for 30 to 40 minutes. Serves 4 if they're not big eaters. Reheats reasonably well, but best when freshly baked.