Name: Baked Fish Fillets with Spinach-Pine Nut Topping
Yield: Makes 6 servings
Ingredients: 6 6- to 7-ounce sea bass or orange roughy fillets; 1 12-ounce package frozen spinach soufflé, thawed; 1/2 cup pine nuts, toasted; 3 green onions, finely chopped; 2 garlic cloves, minced; 2 teaspoons grated lemon peel; 1/2 cup grated Parmesan cheese

Recipe information

Yield
Makes 6 servings

Ingredients

6 6- to 7-ounce sea bass or orange roughy fillets

1 12-ounce package frozen spinach soufflé, thawed

1/2 cup pine nuts, toasted

3 green onions, finely chopped

2 garlic cloves, minced

2 teaspoons grated lemon peel

1/2 cup grated Parmesan cheese

Preparation

Step 1
Preheat oven to 400°F. Butter rimmed baking sheet. Arrange fish on prepared sheet; sprinkle with salt and pepper. Combine spinach souffl, nuts, onions, garlic and lemon peel in medium bowl; stir to blend well. Spoon topping over fish. Sprinkle with cheese.
Step 2
Bake fish until just opaque in center, about 15 minutes. Transfer fish to plates.

Recipe notes

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