Fish and Spinach Bake
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- potatoes, cooked and mashed
- 1 pkg
- 10 oz - frozen chopped spinach, cooked and well drained
- 1/2 c
- plain yogurt
- 1 lb
- frozen or fresh perch fillets (if frozen thaw first)
- 1/4 c
- skimmed milk
- 1/2 c
- herb seasoned stuffing mix, crushed
- 1 Tbsp
- margarine, melted
- lemon slices
1Prepare potatoes, stir in drained spinach, yogurt and add a little pepper.
2Turn into a 10x6x2 inch baking dish.
3Skin fish fillets, dip one side of each fillet in milk, then in crushed stuffing mix.
Fold fillets in half, coating side out.
Place atop potato mixture; drizzle with melted margarine.
4Bake, uncovered at 350 degrees till fish flakes easily when tested with a fork, 30 - 35 minutes.