Boston Bluefish With Spinach and Soup

Recipe by Dorel
READY IN: 50mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup grated cheddar cheese
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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.
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