|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 22g||109%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Make baked fish florentine using haddock, cod, or another similar type of fish.
- 1 bag (12 to 16 ounces) chopped frozen spinach, thawed
- 1 1/2 pounds haddock or cod fillets
- salt and pepper
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 cup soft bread crumbs
- 2 tablespoons melted butter
Grease a 2-quart baking dish. Heat oven to 375 F.
Arrange spinach in the bottom of the baking dish. Top with the fish fillets. Sprinkle fish with salt and pepper. Spread soup over the fish fillets.
Toss bread crumbs with the melted butter until thoroughly coated. Sprinkle over the soup layer.
Bake for 25 to 30 minutes, until the fish flakes easily with a fork.