4 fresh or frozen fish fillets
1 (10 oz.) pkg. frozen chopped spinach
1 (3 oz.) pkg. cream cheese, softened
1 tbsp. minced dried onion
2 tsp. lemon juice
1 (7 1/2 oz.) can semi-condensed savory cream of mushroom soup
1/4 tsp. dried basil, crushed

Thaw fish, if frozen. Thaw spinach and drain well. Combine spinach, cream cheese, onion, and lemon juice; mix well. Spread 1/4 of the spinach mixture on each fillet. Roll up each fillet jelly-roll style, starting with the short end; secure with wooden picks. In wok combine soup and basil. Heat to simmering. Add fish rolls, spooning some sauce over fish. Cover and simmer over medium to low heat 15 to 20 minutes or until fish flakes easily when tested with a fork. Remove to serving plate; spoon some sauce over fish. Pass remainder. Makes 4 servings. Recipe Note: For easy roll-ups, use thin fillets such as sole or flounder, about 4 ounces each.