Ingredients:
1 (300 g) packages frozen spinach, thawed and squeezed dry
1 (400 g) packages frozen boston bluefish fillets ( any white fish would work)
1 (284 ml) cans condensed cream of celery soup
2 tablespoons water
1 tablespoon flour
1/2 cup grated cheddar cheese
Directions:
Spray a 1-1/2L to 2L dish with non stick spray. Preheat oven to 350 F.
Spread thawed and squeezed dry spinach over bottom of dish.
Place thawed fillets over spinach and sprinkle with salt and pepper.
In a bowl mix the flour and water, add the soup and mix well.
Spoon over fillets and top with shredded cheese.
Bake 30-35 minutes.
Servings: 3
Time preparation: 15 min.
Time total: 50 min.