4 sole or flounder fillets
10 oz. frozen spinach
Dash of lemon juice
Dash of sherry; optional
Pinch of red pepper = cayenne
Pinch of black pepper and white pepper
1/4 tsp. salt
1 tbsp. butter and 1 tbsp. oil
1/4 c. bread crumbs
1/8 c. Parmesan and Romano cheese, mixed
1/8 c. milk
1/4 lb. mushrooms
1/2 onion, diced
1 clove garlic, minced
2 tbsp. brandy; optional

Thaw spinach; boil off water. Add 1 tablespoon butter, nutmeg, salt, red pepper, black pepper; simmer. Add 1 tablespoon flour. Add bread crumbs and cheese. Add milk to make sauce. Slice mushrooms. Saute in oil with salt, white pepper, nutmeg, red pepper, lemon juice, and sherry. Remove from pan. Saute onions in mushroom pan until clear. Add mushrooms. Remove 1/3 of spinach sauce from pan. Place fish fillets on remaining sauce. Distribute mushroom mixture on fish. Cover with the remaining 1/3 of spinach sauce. Add 2 tablespoons brandy. Simmer covered at 200 degrees burner for 20 minutes. Serve with linguine.