Fish and Chip Bake With Spinach and Sour Cream |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 5 |
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Crisp coated fish fillets atop a bed of mashed potatoes, chopped spinach, and sour cream. Delicious! From BH&G All-Time Favorite Recipes Cookbook. Ingredients:
packaged instant mashed potatoes (enough for 4 servings) |
1 (10 ounce) package frozen chopped spinach, cooked and well-drained |
1/2 cup sour cream |
1 dash pepper |
1 (16 ounce) package frozen perch fillets, thawed |
1/4 cup milk |
1/2 cup herb seasoned stuffing mix, crushed |
2 tablespoons butter or 2 tablespoons margarine, melted |
lemon slice |
Directions:
1. Prepare potatoes according to package directions, except reduce water by 1/4 cup.
2. Stir in well-drained spinach (be sure to drain well!), sour cream, and pepper. Turn into a 10x6x2-inch baking dish.
3. Skin fish fillets. Dip one side of each fillet in milk, then in crushed stuffing mix. Fold fillets in half, coating side out.
4. Place atop potato mixture; drizzle with melted butter.
5. Bake, uncovered, at 350 degrees till fish flakes easily when tested with a fork, 30 to 35 minutes.
6. Serve with lemon slices.
7. Makes 4 or 5 servings.
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