Boston Bluefish With Spinach and Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 3 |
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Thanks to NurseDi's Flounder and Spinach bake for the idea for this recipe. Ingredients:
1 (300 g) package frozen spinach, thawed and squeezed dry |
1 (400 g) package frozen boston bluefish fillets (any white fish would work) |
1 (284 ml) can condensed cream of celery soup |
2 tablespoons water |
1 tablespoon flour |
1/2 cup grated cheddar cheese |
Directions:
1. Spray a 1-1/2L to 2L dish with non stick spray. Preheat oven to 350°F.
2. Spread thawed and squeezed dry spinach over bottom of dish.
3. Place thawed fillets over spinach and sprinkle with salt and pepper.
4. In a bowl mix the flour and water, add the soup and mix well.
5. Spoon over fillets and top with shredded cheese.
6. Bake 30-35 minutes.
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