Sometimes Caroline serves stir-fried vegetables and rice with this fish.
- Portion size 4 servings
Ingredients
Method
Rinse spinach; shake off excess water. In saucepan, cover and cook spinach over medium heat, with just the water clinging to leaves, for 5 minutes or just until wilted. Drain and let cool for 10 minutes; squeeze out liquid. Chop spinach and spread in 11- x 7-inch (2 L) glass baking dish.
Meanwhile, in large skillet, cover fish with onion, celery, wine, lemon juice, salt, thyme and pepper; bring to boil. Reduce heat, cover and simmer for 4 minutes or until fish flakes easily when tested with fork. Reserving cooking liquid, gently place fish on spinach in dish. Strain liquid; set aside.
In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 30 seconds. Slowly whisk in reserved cooking liquid and milk; cook, whisking, for 8 minutes or until bubbly and thickened. Pour over fish. Sprinkle with cheese. Broil 6 inches (15 cm) from heat for 3 to 5 minutes or until golden.
Nutritional facts <b>Per serving:</b> about
- Sodium 619 mg
- Protein 29 g
- Calories 270.0
- Total fat 9 g
- Cholesterol 75 mg
- Saturated fat 5 g
- Total carbohydrate 16 g
%RDI
- Iron 43.0
- Folate 101.0
- Calcium 28.0
- Vitamin A 120.0
- Vitamin C 28.0
