Fish and Chip Bake
package instant mashed potatoes (enough for 4
servings)
1 (10 oz) pkg frozen chopped spinach, cooked and well drained
1/2 c sour cream
dash pepper
1 (16 oz) pkg frozen perch fillets, thawed
1/4 c milk
1/2 c herb stuffing mix, crushed
2 T butter
lemon slices
Prepare potatoes according to pkg directions, except reduce water by
1/4 Cup. Stir in drained spinach, sour cream, and pepper. Place in
10x6x2' backing dish
Skin fish fillets. Dip one side of each piece of fish in milk, then
in crushed stuffing mix.
Fold fillets in half, coating side out. Place atop potato mixture,
drizzle with melted butter. Bake 350� about 30 minutes till fish
flakes easily when tested with a fork. Serve with lemon slices. |