Fish And Chip Bake Recipe


MethodMain Ingredient


 Instant mashed potatoes1 Ounce (Packaged, Enough For 4 Servings)
 Frozen chopped spinach10 Ounce, cooked, drained (1 Package)
 Dairy sour cream1⁄2 Cup (8 tbs)
 Pepper1 Dash
 Frozen perch fillets16 Ounce, thawed (1 Package)
 Milk1⁄4 Cup (4 tbs)
 Herb seasoned stuffing mix1⁄2 Cup (8 tbs), crushed
 Butter/Margarine2 Tablespoon, melted
 Lemon slices3

Nutrition Facts

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


Prepare potatoes according to package directions, except reduce water by 1/4 cup.
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.