|Sour cream||3⁄4 Cup (12 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dry dill weed||1⁄4 Teaspoon|
|Snapper fillets||1 Pound (Pacific / Red , 1/2 Inch Thick)|
|Spinach||2 Pound, stems removed, leaves rinsed|
In a bowl, whisk sour cream, mayonnaise, flour, lemon juice, and dill weed until smoothly blended; set aside.
Rinse fish, pat dry, and arrange in a single layer in a 9- by 13-inch baking dish.
Season to taste with salt and pepper, then spread evenly with sour cream mixture.
Bake in a 400° oven until fish is just opaque but still moist in thickest part; cut to test 7 to 10 minutes.
Meanwhile, place spinach with water that clings to leaves in a wide frying pan.
Cover and cook over medium-high heat, stirring occasionally, until wilted and bright green in color 2 to 4 minutes; drain well.
Arrange spinach on a warm platter; top with fish.
Spoon any sauce remaining in baking dish over fish; sprinkle with paprika.
Serving size: Complete recipe
Calories 1643 Calories from Fat 906
% Daily Value*
Total Fat 102 g156.6%
Saturated Fat 27 g135.1%
Trans Fat 0 g
Cholesterol 309.9 mg103.3%
Sodium 1885.6 mg78.6%
Total Carbohydrates 66 g21.9%
Dietary Fiber 21.5 g85.9%
Sugars 10.8 g
Protein 126 g252.4%
Vitamin A 1742.2% Vitamin C 464.8%
Calcium 126.4% Iron 155.2%
*Based on a 2000 Calorie diet