Boston Bluefish With Spinach and Soup

Thanks to NurseDi's Flounder and Spinach bake for the idea for this recipe.

• Ready In: 50 mins
• Serves: 3

Ingredients

• 1 (300 g) package frozen spinach, thawed and squeezed dry
• 1 (400 g) package  frozen boston  bluefish fillets (any white fish would work)
• 1 (284 ml) can  condensed cream of celery soup
• 2  tablespoons water
• 1  tablespoon flour
• 1⁄2 cup  grated cheddar cheese

Directions

1. Spray a 1-1/2L to 2L dish with non stick spray. Preheat oven to 350°F.
2. Spread thawed and squeezed dry spinach over bottom of dish.
3. Place thawed fillets over spinach and sprinkle with salt and pepper.
4. In a bowl mix the flour and water, add the soup and mix well.
5. Spoon over fillets and top with shredded cheese.
6. Bake 30-35 minutes.