Ingredients: Fish Florentine

• 1 1/2 pounds fish fillets, such as flounder, haddock, whitefish or cod
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 small onion, chopped
• 3 tablespoons margarine
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 3 tablespoons Parmesan cheese
• Salt and pepper to taste

Method

Melt the butter in a skillet. Sauté the onions for about 5 minutes, until tender. Add the spinach, then season with salt and pepper. Cook about 2 minutes. Spread this mixture into the bottom of a shallow baking dish.

Place the fish on top of the spinach. Season with salt and pepper to taste. Combine the sour cream and lemon juice. Spread this over fish, then sprinkle with Parmesan cheese. Bake at 425 degrees F about 15 minutes, or until fish flakes easily when tested with a fork.

Suggestions

Garnish with additional lemon slices and more Parmesan cheese, if desired.
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Ingredients: Ligunie with Salmon

• 8 ounces dry linguine, fettuccine or spaghetti
• 6 ounces cooked fresh salmon or thinly sliced, smoked salmon (lox-style)
• 2 green onions, thinly sliced
• 1 garlic clove, finely minced
• 1 tablespoon butter or margarine
• 1 cup whipping cream
• 1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
• 1 teaspoon finely shredded lemon peel
• Freshly ground pepper to taste
• 2 tablespoons freshly grated Parmesan cheese
• Freshly grated Parmesan cheese for accompaniment
• Lemon wedges for accompaniment

Method

1. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm.
2. Meanwhile, break the fresh salmon into chunks or cut the smoked salmon into thin bite-size stripes; set aside.
3. For sauce, in a large skillet cook the green onions and garlic in butter until tender. Stir in the whipping cream, fresh dill or dillweed, lemon peel and pepper. Bring to boiling; reduce heat. Boil gently about 5 minutes or until slightly thickened. Stir in salmon; heat through. Remove from heat. Gently stir in Parmesan cheese.
4. Arrange pasta on individual plates or a large serving platter. Spoon the sauce over the pasta. Pass the Parmesan cheese to sprinkle over individual servings along with the lemon wedges.
5. Makes 4 servings.