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Fish And Chip Bake Recipe
|Instant mashed potatoes||1 Ounce (Packaged, Enough For 4 Servings)|
|Frozen chopped spinach||10 Ounce, cooked, drained (1 Package)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Frozen perch fillets||16 Ounce, thawed (1 Package)|
|Milk||1⁄4 Cup (4 tbs)|
|Herb seasoned stuffing mix||1⁄2 Cup (8 tbs), crushed|
|Butter/Margarine||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 1051 Calories from Fat 514
% Daily Value*
Total Fat 59 g90.4%
Saturated Fat 30 g150.1%
Trans Fat 0 g
Cholesterol 310 mg
Sodium 918.8 mg38.3%
Total Carbohydrates 33 g11%
Dietary Fiber 8.3 g33%
Sugars 9.2 g
Protein 99 g197.7%
Vitamin A 561.1% Vitamin C 161%
Calcium 92.1% Iron 74%
*Based on a 2000 Calorie diet
Stir in drained spinach, sour cream, and pepper.
Turn into a 10 x 6 x 2 inch baking dish.
Skin fish fillets.
Dip one side of each fillet in milk, then in crushed stuffing mix.
Fold fillets in half, coating side out.
Place atop potato mixture; drizzle with melted butter.
Bake, uncovered, at 350° till fish flakes easily when tested with a fork, 30 to 35 minutes.