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Flounder Florentine

2 (10 oz.) frozen spinach
2 lbs. Flounder Fillets (8)
1 Tbsp. butter
1 1/2 Tbsp. cornstarch
1 1/2 cups skim milk
1 Tbsp. dry sherry (+)
1/4 tsp. black pepper
Dash nutmeg
1 1/2 Tbsp. grated Parmesan cheese

Cook spinach and drain. Spread in glass Pyrex pan. Put Fillets over spinach. Melt butter over LOW heat. Add cornstarch and stir constantly. Slowly add skim milk and continue to stir.

Raise heat to medium and add sherry, pepper, nutmeg and cheese. Cook until thickened, still stirring for about 5 minutes. Pour sauce over fish. Bake at 350 F for 5 minutes.

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