INGREDIENTS
6 flounder fillets
6 TBSP. butter
4 TBSP. flour
1 (10 oz.) box frozen chopped spinach, thawed and well drained
Salt
Pepper
¼ tsp. ground nutmeg
1 TBSP. minced garlic
1 tsp. fennel seed
¼ cup minced white onion
1 ¼ cup plain yogurt
Scallions, thinly sliced
¼ cup grated parmesan cheese
DIRECTIONS
Preheat oven to 375 degrees.
In a large saucepan, melt the butter.
Stir in the flour; cook over medium heat, stirring constantly until smooth.
Reduce heat; stir in the spinach, salt, pepper, nutmeg, garlic, fennel seed and onion.
Stir and cook just until heated.
Remove from heat and gradually stir in the yogurt.
Grease a baking pan with olive oil.
Spoon in the spinach mixture.
Place the fillets over the spinach and sprinkle with salt and pepper, to taste.
Place the scallions on top and then sprinkle with the parmesan.
Bake 375 degrees for 15-25 minutes or until the fish flakes easily with fork.
Serves 6.
