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Boston Bluefish With Spinach and Soup

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“Thanks to NurseDi's Flounder and Spinach bake for the idea for this recipe.”
READY IN:
50mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

  • 1 (300 g) package frozen spinach, thawed and squeezed dry
  • 1 (400 g) packagefrozen boston bluefish fillets (any white fish would work)
  • 1 (284 ml) can condensed cream of celery soup
  • 2 tablespoons water
  • 1 tablespoon flour
  • 12 cup grated cheddar cheese

Directions

  1. Spray a 1-1/2L to 2L dish with non stick spray. Preheat oven to 350°F.
  2. Spread thawed and squeezed dry spinach over bottom of dish.
  3. Place thawed fillets over spinach and sprinkle with salt and pepper.
  4. In a bowl mix the flour and water, add the soup and mix well.
  5. Spoon over fillets and top with shredded cheese.
  6. Bake 30-35 minutes.

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