FISH AND CHIP BAKE WITH SPINACH AND SOUR CREAM

Fish and Chip Bake With Spinach and Sour Cream image

Crisp coated fish fillets atop a bed of mashed potatoes, chopped spinach, and sour cream. Delicious! From BH&G All-Time Favorite Recipes Cookbook.

Provided by BecR2400

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

packaged instant mashed potatoes (enough for 4 servings)
1 (10 ounce) package frozen chopped spinach, cooked and well-drained
1/2 cup sour cream
1 dash pepper
1 (16 ounce) package frozen perch fillets, thawed
1/4 cup milk
1/2 cup herb seasoned stuffing mix, crushed
2 tablespoons butter or 2 tablespoons margarine, melted
lemon slice

Steps:

Prepare potatoes according to package directions, except reduce water by 1/4 cup.
Stir in well-drained spinach (be sure to drain well!), sour cream, and pepper. Turn into a 10x6x2-inch baking dish.
Skin fish fillets. Dip one side of each fillet in milk, then in crushed stuffing mix. Fold fillets in half, coating side out.
Place atop potato mixture; drizzle with melted butter.
Bake, uncovered, at 350 degrees till fish flakes easily when tested with a fork, 30 to 35 minutes.
Serve with lemon slices.
Makes 4 or 5 servings.

Nutrition Facts : Calories 248.3, Fat 13.9, SaturatedFat 8.2, Cholesterol 132.9, Sodium 187, Carbohydrate 5, Fiber 2.2, Sugar 0.7, Protein 26.4

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