4-5 servings packaged instant mashed potatoes
10 oz. frozen chopped spinach, cooked, well drained
1/2 c. dairy sour cream
Dash pepper
16 oz. pkg. frozen perch fillets, thawed
1/4 c. milk
1/2 c. herb seasoned stuffing mix, crushed
2 tbsp. butter, melted
Lemon slices

Prepare potatoes according to package directions except reduce water by 1/4 cup. Stir in drained spinach, sour cream and pepper. Turn into a 10 x 6 x 2 inch baking dish. Skin fish fillets. Dip one side of each fillet in milk, then in crushed stuffing mix. Fold fillets in half, coating side out. Place atop potato mixture; drizzle with melted butter. Bake, uncovered, at 350 degrees until fish flakes easily when tested with a fork, 35-40 minutes. Serve with lemon slices. Makes 4-5 servings.