Perch Florentine

Ingredients:

1 lb. ocean perch or other fish fillets 1 10-oz pkg frozen chopped spinach ¼ c. flour ½ tsp salt ? tsp pepper dash of nutmeg ¼ c. melted fat or oil (I use butter) 1 ½ c. milk ½ c. grated Parmesan cheese (sometimes I use the 3-cheese variety) ½ tsp Worcestershire sauce

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Instructions:

Thaw and skin frozen fillets. Cook spinach as directed on package. Drain thoroughly. (I usually squeeze between paper towels to get even more moisture out). Blend flour and seasonings into fat. Add milk gradually; cook until thick and smooth, stirring constantly. Add cheese and Worcestershire sauce; stir until blended. Arrange half the fish in bottom of well –greased 10 x 6 x 2-inch baking dish. Combine spinach with ½ cup of sauce; spread over fish. Arrange remaining fish over spinach; top with remaining sauce. Sprinkle with paprika. Bake at 350 degrees for 25 to 30 minutes or until fish flakes easily when tested with a fork.

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