Baked Fish Fillets with Spinach-Pine Nut Topping Recipe

Baked Fish Fillets with Spinach-Pine Nut Topping Recipe

  • 6 6- to 7-ounce sea bass or orange roughy fillets
  • 1 12-ounce package frozen spinach soufflé, thawed
  • 1/2 cup pine nuts, toasted
  • 3 green onions, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons grated lemon peel
  • 1/2 cup grated Parmesan cheese
  1. Preheat oven to 400°F. Butter rimmed baking sheet. Arrange fish on prepared sheet; sprinkle with salt and pepper. Combine spinach souffl, nuts, onions, garlic and lemon peel in medium bowl; stir to blend well. Spoon topping over fish. Sprinkle with cheese.
  2. Bake fish until just opaque in center, about 15 minutes. Transfer fish to plates.
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