INGREDIENTS
1 1/2 lbs. bass fillets
1 onion, sliced
4 TBSP. butter
1 lb. baby spinach
2 cups sliced mushrooms
1/4 tsp. thyme
1/8 tsp. lemon pepper
1/2 tsp. salt
1/3 cup dry white wine
1 TBSP. cornstarch
1/2 tsp. salt
Lemon wedges
DIRECTIONS
In large skillet cook onion in 2 TBSP. of butter until tender.
Add spinach, mushrooms and fillets.
Dot bass with rest of butter.
Sprinkle with thyme, lemon pepper and 1/2 tsp. salt.
Add wine; cover and cook over low heat until fish flakes easily, 15 to 20 minutes.
Place fish on warm platter.
Combine cornstarch, 1/2 tsp. salt and 1/4 cup water. Stir into spinach mixture; cook until thickened and bubbly.
Place spinach mixture on platter covering the fillets.
Garnish with lemon wedges.
Serves 4.
