Boston Bluefish with Spinach and Soup

by dorel

Prep time: 0:15 Overall time: 0:50

SERVINGS

3 servings scale / convert

INGREDIENTS

1 pkg. (300 g.) frozen spinach, thawed and squeezed dry.
1 pkg. (400 g.) pkg. frozen Boston bluefish fillets (any white fish would work)
1 can (284) condensed cream of celery soup
2 tbsp. water
1 tbsp. flour
1/2 cup grated cheddar cheese

INSTRUCTIONS

Spray a 1-1/2 to 2 liter dish with non-stick spray. Preheat oven to 350°F. Spread thawed and squeezed dry spinach over botton 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.

CHEF COMMENTS

This can be made with any white fish and is delicious with the spinach.

TAGS

bluefish, main courses, seafood add tags

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