How do you like to cook your fish? This Florentine Fish with Lemon Sauce is ideal for anyone wanting a simple fish dish with a splash of lemon and spinach flavors. If you’re watching what you eat, don’t feel left out! Just prepare as directed, using BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream, KRAFT Light Mayo Reduced Fat Mayonnaise, and/or PHILADELPHIA Chive & Onion Light Cream Cheese Spread.
1/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
2 Tbsp. KRAFT Real Mayo Mayonnaise
2 Tbsp. chopped fresh dill
1 Tbsp. fresh lemon juice
1-1/2 tsp. GREY POUPON Dijon Mustard
1 bag (10 oz.) fresh spinach leaves, stems removed, coarsely chopped
10 RITZ Crackers, finely crushed (about 1/2 cup)
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1-1/2 lb. fish fillets (flounder)
1 tsp. salt
1/4 tsp. ground black pepper
PREHEAT oven to 350°F. Mix sour cream, mayo, dill, lemon juice and mustard until well blended. Cover and refrigerate until ready to serve.
HEAT large skillet on medium-high heat. Meanwhile, rinse spinach under cold running water. Add to hot skillet (do not drain first); cook until wilted, stirring frequently. Place spinach in colander; press with back of large spoon to remove excess liquid. Transfer spinach to large bowl. Add cracker crumbs and cream cheese spread; mix well. Set aside. Cut each fish fillet crosswise in half. Place one half of each fillet in single layer in greased 13×9-inch baking dish; top evenly with the spinach mixture. Cover with the remaining fish fillets. Sprinkle with salt and pepper.
BAKE 15 to 20 min. or until fish flakes easily with fork. Place on serving plate; top with the sour cream mixture.
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