2 c. spinach leaves, thoroughly washed & drained, finely chopped (2 c. fresh spinach yield about 1/2 c. cooked spinach)
1/2 c. onion, finely chopped & divided
1/4 c. red bell pepper, finely chopped & divided
1 sm. garlic clove, minced
3 tbsp. seasoned dry bread crumbs
1 tbsp. tartar sauce
2 tsp. lemon juice
2 flounder OR sole fillets (1/4 lb. each)
2 tsp. Parmesan cheese, grated
1/4 tsp. paprika

In 1 quart microwavable casserole combine spinach and 1/2 of the onion and pepper; drizzle 1 tablespoon water over vegetables. Cover and microwave on high (100%) for 4 minutes, stirring once and rotating casserole 1/2 turn halfway through cooking, until spinach is wilted. Into each of 2 individual microwavable casseroles spoon half of the spinach mixture; set aside.

In same 1 quart microwavable casserole combine remaining onion and pepper and the garlic. Microwave on high for 1 minute, until onion is softened. Add bread crumbs, tartar sauce and lemon juice and stir to combine. Onto center of each fillet spoon half of the bread crumb mixture. Roll each fillet, jelly-roll fashion, to enclose filling; secure with a toothpick.

Set fillets in same 1 quart microwavable casserole; cover and microwave on high for 4 minutes, rotating casserole 1/2 turn halfway through cooking. Set each fillet over spinach mixture in each individual casserole; sprinkle each with half of the Parmesan cheese and paprika. Cover and microwave on high for 30 seconds, until spinach mixture is heated through. Makes 2 servings. Approximate preparation-cooking time is 20 minutes.