4 sole fillets (3/4 to 1 lb.)
1 (8 oz.) bottle clam juice
1 pkg. thawed chopped spinach
2 tbsp. butter
2 tbsp. flour
2/3 c. milk
1/8 tsp. ground nutmeg
1/4 tsp. dry mustard
1 tbsp. lemon juice
1 tbsp. minced onion
Chopped parsley

Loosely roll each fillet and secure with a pick. In a pan, bring clam juice to boil; set in sole, cover, and simmer for 3-5 minutes or until opaque white. Remove fish and drain. Boil clam juice, uncovered until reduced to 1/2 cup, set aside.

Drain spinach, distribute over dish. Sprinkle evenly the Parmesan cheese. Remove picks from fish and place it on spinach. Melt butter, medium heat, blend in flour and stir until bubbly. Add milk, juice, stir until thickened. Add nutmeg, mustard, lemon and onion. Spoon sauce over fish and spinach. Bake uncovered for 15 minutes at 425 degrees or until bubbly and lightly brown. Garnish with parsley.