Baked Flounder Florentine

INGREDIENTS:

1 1/2-2 pounds filet of flounder 2 tablespoons butter  2 tablespoons minced onion 1 clove garlic minced 1 package frozen chopped spinach 1/4 teaspoon salt 1/8 teaspoon fresh-ground pepper

1/8 teaspoon nutmeg 3 tablespoons lemon juice 1 teaspoon Worcestershire sauce 1/4 cup melted butter 1 cup sliced mushrooms 2 tablespoons corn starch (*this is a gluten free modification) 1 cup dairy sour cream 3 tablespoons Parmesan cheese

DIRECTIONS: Serves 5-6

Melt the 2 tablespoons butter in a heavy skillet and lightly saute the onion and garlic. Lay in the block of frozen spinach, lower the heat to a bare simmer, cover, and cook until the spinach is thawed, turning the block 2-3 times. Press out excess moisture with a spatula and drain off. Stir salt, pepper, and nutmeg into the spinach.  Wipe the fillets with paper towels or a damp cloth. Lay them out on a board or counter, and spread the spinach on them. Roll them up, fasten with toothpicks (*though it is easier to just lay seam side down), and lay seam side down in a shallow greased casserole.  Mix the lemon juice, Worcestershire sauce, and melted butter and drizzle over the fish rolls.  Bake, covered, 20 minutes in a 400* oven, or until the fish flakes readily.  Remove casserole from the oven, drain off the liquid into a saucepan, and cook the mushrooms in it for 5 to 6 minutes. Stir in the flour, blend in the sour cream, and pour back over the casserole.  Sprinkle with cheese and brown under the broiler.  Serve with fluffy mashed potatoes and a tossed green salad. Though, my favorite is a vegetable rice pasta and salad on the side.