4 6oz Filets Sole or Orange Roughy
1 Large bag Spinach
1/4 cup butter
Small amount of oil (any type)
Knorr Cheddar Soup Mix
1/8 c. Water
Salt and Peppe,r to taste
1/4 lb grapes
1/3 lb White Cheddar Cheese pre-shredded

Wash and dry filets and remove any visible bones. Season with salt and pepper. Poach in boiling water or bake in oven at 325°F for 20 minutes or until flaky. After you remove them, increase temperature to 500°F or broil.

While Fish is cooking, use a small amount of butter to sauté spinach in a saucepan, until tender and wilted. Drain all excess water from spinach pan.

Following this, using the same saucepan, heat remaining butter on medium heat with a touch of oil (of your choosing) so as to not allow the butter to burn. Following this, add one packet of Knorr cheddar Soup mix or approx three tablespoons if individual envelopes are not available or you are using a different brand.

Add grapes to begin cooking them at this stage. Add water to thin the mix until a sauce consistency is achieved. Bring to boil and after one minute, bring back down to simmer. Season to taste. Add a handful of the cheese at this stage.

To assemble the individual dishes, in each cassoulette or heat-proof bowl, begin by placing a light bed of strained spinach, one filet and a generous helping of the cheese sauce. Top with a handful of grated white cheddar or if you would like something more mild try mozzarella/more smokey, try Gouda, etc.

Place in oven at 500°F or on broil for about 10 minutes or until brown and bubbly.

Submitted by: Kate R.