1 lb. fish fillets
1 can cream of celery soup
2 tbsp. lemon juice
1 1/2 c. instant brown rice
1 1/4 c. water
1 (10 oz.) pkg. frozen spinach
1 tsp. garlic powder
1 tsp. onion powder

Sprinkle fish with pepper and set aside. Place water, soup, spinach, lemon juice, onion, and garlic in skillet and cook until spinach thawed. Bring to boil. Stir in rice. Place fish on top of rice. Cover, reduce heat, and simmer 5 minutes. Remove from heat and let stand 5 minutes before serving.