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Fish Florentine

1 10 oz. packa frozen creamed spinach
2 tablespoons dry bread crumbs
1/4 teaspoon ground nutmeg
1 dash black pepper
8 ounces fish fillet -- fresh or frozen
2 tablespoons Parmesan cheese -- grated
1 lemon -- cut in wedges


To make the Florentine topping, cook spinach according to directions on package; combine with bread crumbs, nutmeg and dash of pepper. Place fillets, skin side down, in a well-greased baking pan, 8x8x2 inches. Spread Florentine topping over fillets. Sprinkle with cheese. Bake in moderate oven, 350 F. for 20 to 25 minutes or until fillets flake easily when tested with a fork. Serve with lemon wedges.


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