Kelli's Kitchen

Spinach Stuffed Fish

This is truly a recipe I made up as I was going along.  It was Friday, during Lent and eating meat was off the table. I had some grouper in the freezer and wanted something different then just pan fried fish with veggies.  I did not write down the recipe as I was going, so the measurements are more old school style then exact.  It was surprisingly very tasty and my biggest critics were also impressed.

Ingredients
Filling
5 white fish fillets (season with salt and pepper)
8 oz of light cream cheese softened
Handful of fresh spinach (you could use a box of frozen spinach thawed)
1 clove of garlic chopped or a little garlic powder
1 to 2 Tbsp shredded Parmesan cheese

Sauce
1 Tbsp butter
Zest of a whole lemon
Juice from zested lemon
2 Tbsp capers with a little caper juice
What ever is left over from the filling
1 to 2 Tbsp milk

Directions
Heat oven to 375'

Mix cream cheese, spinach, garlic, and cheese together.  Using a tablespoon, spoon mixture into fish and roll fish, using toothpicks to secure the fish. Place in baking pan, and bake for about 20 minutes or until fish is flaky.

While fish is baking, using a medium frying pan, melt butter. Add lemon zest, capers, and left over filling. Mix well until bubbly, then add lemon juice and milk and heat through.  It will thin the sauce out enough to pour over the fish.  Pour over fish and serve!