Perch Florentine Recipe
Ingredients
| Perch fillets | 1 Pound | |
| Frozen chopped spinach | 10 Ounce | |
| Flour | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Nutmeg | 1 Dash | |
| Milk | 1 1⁄2 Cup (24 tbs) | |
| Grated parmesan cheese | 1⁄2 Cup (8 tbs) | |
| Worcestershire sauce | 1⁄2 Teaspoon | |
| Paprika | To Taste |
Nutrition Facts
Serving size
Calories 183 Calories from Fat 57
% Daily Value*
Total Fat 6 g9.9%
Saturated Fat 2.9 g14.5%
Trans Fat 0 g
Cholesterol 44.8 mg14.9%
Sodium 445.5 mg18.6%
Total Carbohydrates 9 g3.1%
Dietary Fiber 1.3 g5%
Sugars 3.4 g
Protein 22 g43.5%
Vitamin A 92.4% Vitamin C 22.4%
Calcium 29.4% Iron 13.6%
*Based on a 2000 Calorie diet
Directions
Cook spinach according to package di- rections.
Drain thoroughly.
Blend flour, salt, pepper and nutmeg into 1/4 cup fat in skillet.
Add milk gradually; cook until thick and smooth, stirring con- stantly.
Add cheese and Worcestershire sauce; stir until blended.
Arrange half the fish in well-greased 10 x 6 x 2-inch baking dish.
Combine spinach with 1/2 cup sauce; spread over fish.
Arrange remaining fish over spinach; top with remaining sauce.
Sprinkle with paprika.
Bake at 350 degrees for 25 minutes or until fish flakes easily.
Chef
