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Cheesy Fish Fillets with Spinach Recipe

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If you have trouble coaxing children to eat spinach, this fast-to-fix dish might be the solution. The cheese sauce works for me every time!

This recipe is:

Diabetic Friendly

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Cheesy Fish Fillets with Spinach Recipe

Prep: 20 min. Bake: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
Dash nutmeg
Dash cayenne pepper
Dash white pepper
1 cup milk
2/3 cup shredded cheddar or shredded Swiss cheese
1 package (10 ounces) frozen chopped spinach, thawed and well-drained
1 tablespoon lemon juice
1 pound cod, cut into 3/4-inch pieces
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese
Paprika

Directions

In a large skillet, melt butter. Stir in the flour, bouillon, nutmeg, cayenne and white pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheddar cheese until melted; set aside.
Place spinach in an ungreased 8-in. square baking dish. Sprinkle with lemon juice. Arrange fish on spinach; sprinkle with salt. Spoon sauce over top.
Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with Parmesan cheese and paprika; bake 5 minutes longer or until lightly browned. Yield: 4 servings.

Nutritional Facts 1 sole fillet equals 307 calories, 16 g fat (0 saturated fat), 108 mg cholesterol, 860 mg sodium, 10 g carbohydrate, 0 fiber, 31 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Originally published as Cheesy Fish Fillets with Spinach in Country Woman May/June 1990, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Cheesy Fish Fillets with Spinach (4)

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Cheesy Fish Fillets with Spinach

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Reviewed on Feb. 10, 2012 by Mrs_T

I have made this recipe dozens of times over the years. it's an easy, dependably good way to serve fish. I have often made this with chopped broccoli rather than spinach, and some family members actually prefer this with broccoli.

Reviewed on May. 03, 2011 by Eleebe

I am so glad this recipe was posted. I had cut this out from one of my old issues of Taste of Home several years ago and have made it several times. I think I was in the process of planning to type it up and lost the recipe and I was about to make it for supper. So relieved to find it here, because it is one of my family's favorites and all of my 6 kids love it. I like to serve it over brown rice, which stretches it a little further. When I do that, for 8 people, I triple the sauce, double the fish, and double the spinach. I have made this successfully with some substitutions: I have used both almond and rice milk, and whole wheat pastry flour. I also use tilapia instead of cod and have left out the nutmeg.