Have I mentioned that my all-time favorite cookbook is Betty Crocker's International Cookbook? I am sure I have - so much so, you are probably tired of hearing it!
Anyway, very early on, I tried the following recipe and it has been a favorite of mine for years. It has become a favorite of my Sweetie's as well. It is a very easy dish to make but elegant enough for company. Guys, want to impress a woman? Here is your chance!
The original recipe did not call for the bottom layer of rice. If baked without the rice, the fish can be served with potatoes or pasta if you prefer. You can use pretty much any kind of fish and pretty much any kind of cheese. I like Whitefish, pollack, and flounder with Swiss or Monterey Jack Cheese.
Baked Fish Florentine
Ingredients:
2 cups cooked rice
4 small fish fillets (whitefish, pollack, etc)
half bag frozen spinach
1-2 cups cheese sauce*
grated cheese (Swiss, Cheddar, etc)
Steps:
1. Lightly oil a casserole dish and put the rice in it. Spread it out evenly. Place fish fillets on top of rice.
2. Spread the frozen spinach on top of fish fillets.
3. Spread the cheese sauce all over the top and sprinkle with some grated cheese.
4. Bake at 350 degrees for about 30 minutes (give or take), until golden brown. Sorry about the unsightly splash of browned sauce on side of dish.
*Note: For cheese sauce, make a Basic White Sauce (recipe at bottom) and sprinkle in about a cup of shredded cheese, stirring constantly.
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