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BAKED WHITEFISH FLORENTINE 
2 c. chopped fresh spinach (about 4 oz.)
1/2 c. bread crumbs
1/3 c. cholesterol-free egg substitute
1/2 c. chopped onion
1 tsp. garlic powder
6 white fish fillets (about 1 1/2 lbs.)
1/2 c. white wine
2 tbsp. unsalted butter, melted
2 tbsp. lemon juice
1 tsp. paprika
1 1/2 c. steamed spinach leaves
2 c. hot cooked rice, prepared without added salt (opt.)

In medium bowl, combine chopped spinach, bread crumbs, egg substitute, onion and garlic powder. Spoon 2 tablespoons mixture on center of each fillet. Arrange in 1 1/2 quart shallow baking dish. In small bowl, stir together wine, butter and lemon juice; pour over fish. Sprinkle with paprika.

Bake at 350 degrees for 25 minutes or until fish flakes easily when tested with a fork. Arrange steamed spinach on platter and top with fish. Serve with rice, if desired.

MICROWAVE: Prepare fish as above; arrange, in circle, in 9" microwave proof pie plate. In small microwave proof bowl, place wine, butter and lemon juice. Microwave on High (100% powder) for 1 1/2 to 2 minutes; pour over fish. Sprinkle with paprika; cover. Microwave on High for 7 to 8 minutes, rotating dish 1/2 turn after 4 minutes. 324 calories.

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