Spinach-Topped Pike with Cheese Sauce
Top white-fleshed fish with spinach and cornbread stuffing and drape with the rich cheddar cheese sauce.
Prep Time:
25 mins
Total Time:
50 mins
Servings:
Makes 6 servings.
Ingredients
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6 fresh or frozen northern pike or whitefish fillets (about 1-1/2 pounds)
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2 tablespoons margarine or butter
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2 tablespoons all-purpose flour
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1-1/4 cups milk
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1 cup shredded cheddar cheese (4 ounces)
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1 10-ounce package frozen, chopped spinach, thawed and well drained
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1 beaten egg
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1 cup corn bread stuffing mix
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1/4 cup grated Parmesan cheese or Romano cheese
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1/4 cup dairy sour cream
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4 slices bacon, crisp-cooked, drained, and crumbled
Directions
1.
Thaw fish, if frozen. For sauce, in a saucepan melt margarine. Stir in flour. Add milk all at once. Cook and stir until bubbly. Cook and stir 1 minute more. Add cheddar cheese; stir until cheese melts. Set aside.
2.
For stuffing, mix spinach, egg, stuffing mix, Parmesan cheese, sour cream, and bacon. Stir 1/3 cup of the sauce into the stuffing.
3.
Place fillets lengthwise in a 3-quart rectangular baking dish. Spoon one-sixth of the stuffing over each fillet in dish. Bake, covered, in a 350 degree F oven for 25 to 30 minutes or until fish flakes easily with a fork.
4.
To serve, reheat sauce and serve over each fillet and stuffing. Pass remaining sauce. Makes 6 servings.
Nutrition information
Calories 555, Total Fat 28 g, Saturated Fat 13 g, Cholesterol 172 mg, Sodium 790 mg, Carbohydrate 23 g, Protein 53 g.
Percent Daily Values are based on a 2,000 calorie diet
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