Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Season with salt and pepper; set aside. For filling, drain spinach; squeeze out excess liquid. In a medium bowl combine spinach, egg, stuffing mix, and almonds.

Spoon one-fourth of the filling onto the widest end of each fillet. Roll up, securing rolls with wooden toothpicks. Place fish in a greased 2-quart square baking dish. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily when tested with a fork and filling is heated through.

Meanwhile, for sauce, in a small saucepan combine sour cream, mayonnaise, thyme, lemon peel, and mustard. Cook and stir over low heat until until heated through (do not boil). Remove from heat. In a medium mixing bowl beat whipping cream with an electric mixer on low speed until soft peaks form (tips curl). Fold whipped cream and the 1 tablespoon chives into sour cream mixture. Serve immediately over fish. If desired, sprinkle with additional snipped chives or thinly sliced green onions. Makes 4 servings.

Toasting heightens the flavor of nuts, seeds, and coconut. To toast, spread the food in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice so the food doesn't burn.