Baked Fish Florentine
|White fish fillets||1 Pound (Mild Flavored Ones Like Red Snapper, Sea Bass Or Turbot, Each About 3/4 Inch Thick)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dill weed||1⁄4 Teaspoon|
|Spinach||1 1⁄2 Pound, stemmed and well rinsed (2 Bunches)|
Preheat oven to 400°.
Arrange fish fillets in a single layer in a greased 9 by 13-inch baking pan.
Sprinkle fish lightly with salt and pepper.
With a wire whisk, blend sour cream, mayonnaise, flour, lemon juice, and dill until smooth; spread over fish.
Bake, uncovered, for about 10 minutes or until fish tests done
Meanwhile, put spinach (with water that clings to leaves) in a wide frying pan over medium-high heat.
Cover and cook, stirring occasionally, until spinach wilts (2 to 4 minutes); drain.
Arrange spinach in a single layer on a platter; place cooked fish on top.
Spoon any extra sauce from baking dish over fish and sprinkle with paprika.