Skill required: Confident beginner
2 packages (10-ounce size) frozen chopped spinach
2 teaspoons salt
1 tablespoon butter
1 medium onion, sliced
1/4 teaspoon nutmeg
1 1/2 pounds fish fillets (red snapper, sole, halibut. Fresh is better but if using frozen fillets, be sure to thaw completely and dry with paper towels
1 can (1 pound) whole tomatoes
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried tarragone leaves
Sauce: 1 tablespoon butter
1 tablespoon chopped onion
1 teaspoon cornstarch
1. Cook frozen spinach with 1 teaspoon salt, as package label directs, 5 minutes; drain very well.
2. Preheat oven to 375 degrees F.
3. In hot butter in medium skillet, sauté sliced onion, 5 minutes, until tender.
4. Add spinach and nutmeg; cook 3 minutes, stirring several times.
5. In shallow, 2-quart casserole, arrange fillets in single layer; place a few tablespoons of spinach between fillets.
6. Drain tomatoes, reserving juice for sauce. Arrange tomatoes around fish.
7. Sprinkle with herbs and remaining salt.
8. Bake, uncovered, 25 minutes.
While fish is baking, make sauce.
1. In hot butter in small saucepan, sauté chopped onion several minutes, until tender.
2. Add 3/4 cup reserved tomato juice; bring to boiling.
3. Dissolve cornstarch in remaining 1/4 cup juice; stir into boiling mixture. Return to boiling, stirring.
4. Pour sauce over fish. Bake 5 minutes longer. Serve right from dish.
Yield: 6 servings
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