1 lb. fresh spinach
1 lg. onion
12 oz. ricotta
3 tbsp. butter
3 eggs, lightly beaten
Juice of 1 lemon
3 tbsp. Parmesan cheese
2 lbs. fresh haddock fillets
Salt & pepper

Cook, drain and chop the spinach. Mince the onion and saute in 2 tablespoons of butter until translucent. Combine cooked spinach, sauteed onion, ricotta, beaten egg, lemon juice and 2 tablespoons of Parmesan cheese.

In a lightly greased casserole, layer the spinach mixture and arrange fish fillets on top. If casserole is small, make 2 alternating layers of each. Sprinkle with salt and pepper, the remaining Parmesan and dot with the remaining butter. The dish may be made ahead up to this point and refrigerated, but bring to room temperature before proceeding. Preheat oven to 375 degrees and bake the dish for 20 minutes. Serves 4.