Baked Fish Fillets with Spinach-Pine Nut Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 6- to 7-ounce sea bass or orange roughy fillets |
1 12-ounce package frozen spinach soufflé, thawed |
1/2 cup pine nuts, toasted |
3 green onions, finely chopped |
2 garlic cloves, minced |
2 teaspoons grated lemon peel |
1/2 cup grated parmesan cheese |
Directions:
1. Preheat oven to 400°F. Butter rimmed baking sheet. Arrange fish on prepared sheet; sprinkle with salt and pepper. Combine spinach souffl, nuts, onions, garlic and lemon peel in medium bowl; stir to blend well. Spoon topping over fish. Sprinkle with cheese.
2. Bake fish until just opaque in center, about 15 minutes. Transfer fish to plates.
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