Fish And Chip Bake Recipe
Ingredients
| Packaged instant mashed potatoes (enough for 4 servings) | ||
| 1 10-ounce package frozen chopped spinach, cooked and well drained | ||
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Pepper | 1 Dash | |
| 1 16-ounce package frozen perch fillets, thawed | ||
| Milk | 1/4 Cup (16 tbs) | |
| 1/2 cup herb-seasoned stuffing mix, crushed | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| Lemon slices | ||
Directions
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.
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.
Chef
