|Frozen chopped spinach||30 Ounce (3 Packages, 10 Ounce Each)|
|Sour cream||2 Cup (32 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs) (Including Tops)|
|Sole fillets||2 Pound|
Cook spinach according to directions on package; drain very thoroughly.
Blend sour cream with flour, green onions, lemon juice, and salt.
Combine half of this mixture with spinach, and spread evenly over bottom of a shallow baking dish (about 10 by 15 inches).
Arrange sole fillets on spinach, overlapping as needed.
Dot with butter.
Spread remaining sour cream evenly over sole, leaving a border to show spinach, if you like.
Dust lightly with paprika.
(At this point you can refrigerate the dish until ready to cook.) Bake in a moderately hot oven (375°) for 25 minutes, or until fish flakes when broken with a fork.
Makes 6 to 8 servings.