|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.