1 pkg. fresh spinach
3/4 lb. filet of sole (or flounder)
2 tbsp. butter
2 tbsp. flour
1 bottle clam juice
4 oz. grated cheese (Swiss, Cheddar or Monterey Jack)

Cook and drain spinach and put into bottom of a casserole dish and cover with the fish (washed).

Make a roux of the butter and flour. Add the clam juice slowly, stirring, then add the cheese and stir until melted. Pour over the fish and spinach. Bake at 350 degrees 20 minutes or until the fish appears done.

Serves 2-3.