Sole Florentine

Ingredients:

• 2 packages (10 oz each) frozen chopped spinach, thawed and drained
• 1 lb. fresh or frozen sole or flounder fillets, thawed
• 3 Tbsp chopped onion
• 2 Tbsp butter or stick margarine
• 3 Tbsp all purpose flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. ground nutmeg
• 1 1/2 cups fat-free milk
• 1 Tbsp. Parmesan cheese
• 1/4 tsp. paprika

How to Prepare:
Sprinkle spinach in a 13x9x2in. baking dish coated with nonstick cooking spray. Top with fillets.

In a saucepan, saute onion in butter until tender. Stir in the flour, salt, pepper, and nutmeg until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350 degrees for 20 minutes or until fish flakes easily with a fork.