6 to 8 sole or flounder fillets
2 pkgs. (frozen) spinach, chopped
1 sm. onion, chopped
1 pt. sour cream
1 tbsp. flour
1 tbsp. lemon juice
1 tbsp. butter

Thaw spinach and press in sieve until almost dry. Saute onion in butter until soft. Mix with spinach. Mix sour cream, flour and lemon juice together. Add about 1/3 of it to spinach and blend. Layer the mixture in bottom of medium casserole (I double the recipe for a 9 x 13 inch Pyrex casserole) which has been lightly sprayed with Pam. Wash and pat the fish dry. Lay across spinach, spreading a little sour cream mixture between any overlaps. Cover all with remaining sour cream mixture. Sprinkle with paprika. Bake in preheated oven 350 degrees for 30 minutes. Given to me by my dear New England friend. Serves 4 to 6.