Fish Fillets with Spinach (Filets de Poisson Florentine)

Any time spinach is added to a French dish, it is titled Florentine.

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon instant chicken bouillon
Dash of ground nutmeg
Dash of ground red pepper
Dash of white pepper
1 cup milk
2/3 cup shredded Swiss or Cheddar
1 (10 ounce) package frozen chopped spinach,
    thawed and well drained
1 tablespoon lemon juice
1 pound fish fillets, cut into serving pieces
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese
Paprika

Heat butter over low heat until melted; stir in flour, bouillon, nutmeg, red pepper and white pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minutes. Add Swiss cheese; cook, stirring constantly, just until cheese is melted.

Place spinach in ungreased 12 x 7 1/2-inch or 8-inch square baking dish. Sprinkle with lemon juice. Arrange fish on spinach; sprinkle with salt. Spread sauce over fish and spinach. Bake uncovered at 350 degrees F until fish flakes easily with fork, 20 to 25 minutes.

Sprinkle with Parmesan cheese and paprika.

Yields 4 servings.