Recipe by karen
No idea where I got this one, but it was easy & tasty. Add some rice and you've got a complete meal. I made this with seabass...delicious...but use your favorite fish.
Top Review by NorthwestGal
Wonderful dish!! For the fish, I used cod and it was a great choice that went well with the spinach. For the mushrooms, I choice standard white button mushrooms, but I bet this would be great with cremini, too. I really like recipes like this where, for the same effort, you get a main dish and a side vegetable. I didn't make any changes to the recipe, but I did have to scale back the spinach. I normally get frozen spinach in 10-oz packages, but my local grocery store now offers only 12-oz packages. So I decided to use two 12-oz packages of frozen spinach, and it worked out quite well. Thanks, Karen. It's a great dish that we all liked a lot.
- 1⁄2 cup butter
- 1⁄3 lb mushroom, thinly sliced
- 3 (10 ounce) packages frozen chopped spinach
- 1 medium onion, chopped
- 3 teaspoons dried dill weed
- 1⁄2 cup breadcrumbs
- 1 1⁄2 teaspoons salt
- 1 dash pepper
- 4 fish fillets or 4 fish steaks
- 1⁄4 cup lemon juice
Directions See How It's Made
- Preheat oven to 375 degrees.
- Melt 1/4 cup of the butter in a large frying pan over medium-high heat.
- Add mushrooms and saute until limp.
- Add onion, dill, bread crumbs, salt, and pepper. Stir until thoroughly mixed.
- Add thawed and drained spinach, mix but do not cook spinach.
- Spray shallow round cake pan with cooking spray (or a similar pan with low sides).
- Spread spinach mixture over bottom.
- Arrange fish on top of spinach.
- Melt remaining butter and add lemon juice.
- Brush fish with lemon butter and bake, uncovered, basting several times with more lemon butter until fish flakes when prodded in the thickest portion with a fork. Cooking time is approximately 10 minutes per inch of fish thickness.
- Remove from oven and pour any remaining lemon butter over fish.
- Serve immediately.