6 fish fillets (orange roughy or ocean perch)
1 1/2 c. stuffing mix (fine), I use Pepperidge Farm
1/4 c. grated Parmesan cheese
1 pkg. chopped frozen spinach, squeezed dry
3 eggs, beaten
1 c. sour cream
1 can cream of shrimp soup
1 tsp. lemon juice

Lay fillets out, combine stuffing and rest of ingredients in order given. Make rolls by placing a small amount of stuffing on fish fillet and rolling up. Place fish seam down in a casserole. Mix sour cream, soup, lemon juice, pour over fish. Bake at 350 degrees for 1/2 hour.