Fish And Chip Bake
|Instant mashed potatoes||1 Ounce (Packaged, Enough For 4 Servings)|
|Frozen chopped spinach||10 Ounce, cooked, drained (1 Package)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Frozen perch fillets||16 Ounce, thawed (1 Package)|
|Milk||1⁄4 Cup (4 tbs)|
|Herb seasoned stuffing mix||1⁄2 Cup (8 tbs), crushed|
|Butter/Margarine||2 Tablespoon, melted|
Prepare potatoes according to package directions, except reduce water by 1/4 cup.
Stir in drained spinach, sour cream, and pepper.
Turn into a 10 x 6 x 2 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° till fish flakes easily when tested with a fork, 30 to 35 minutes.