Butter
1 (10 oz.) bag spinach, cleaned & torn
1 lb. fish, flounder or halibut
Salt
Paprika
1 tbsp. flour
1 c. water
2 tbsp. lemon juice
1 tsp. instant bouillon (opt.)

In skillet in 2 tablespoons butter, saute spinach until tender crisp. Remove to warm platter with slotted spoon. Lightly sprinkle fish with salt, pepper and paprika. In same skillet, adding butter if necessary, cook fish until it flakes, turning only once. Remove from pan and arrange on top of spinach. In drippings, add 1 tablespoon of butter, stir in flour until blended, cook 1 minute. Gradually stir in water, lemon juice and bouillon. Cook, stirring constantly until slightly thickened. Pour over fish and spinach. Serves 4.