1 lb. sole fillets
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. pepper
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
4 tsp. butter
4 lemon wedges

1. Grease four 10 ounce custard cups. If fish fillets are large, cut into 4 pieces; pat dry. Cut each piece lengthwise into halves. Line each custard cup with 2 half-pieces fish, facing darker side of fish into cups.

2. Mix salt, nutmeg, pepper and spinach; divide evenly among cups. Top each with 1 teaspoon butter.

3. Cover with waxed paper and microwave on high 6 to 8 minutes or until fish flakes easily with fork. Invert each onto plate; remove cup. Serve with lemon wedges and if desired, Hollandaise Sauce. 4 servings.