Categories: Fish/sea 
      Yield: 6 servings 
  
     21 oz Frozend spinach, cooked per       1/3 c  Cream 
      2 lb Fish fillets                      1/2 c  Grated Swiss cheese 
  1 1/2 c  Court bouillon                           Salt and pepper to taste 
      3 tb Butter                              2 tb Grated Parmesan cheese 
      2 tb Flour                           
  
  HEAT THE OVEN TO 350F. Make the spinach according to package directions, 
  and drain in a colander, pressing with the back of a spoon to extract as 
  much liquid as possible. Place the fish fillets in a baking dish, and bring 
  the court bouillon to a simmer on the stove. Pour the liquid into the 
  baking dish, cover with a sheet of buttered wax paper, buttered side down, 
  and bake for 5 to 7 minutes. Drain the cooking liquid, and reserve. Melt 
  the butter in a saucepan over low heat. Add the flour and cook, stirring 
  constantly, for 3 minutes. Whisk in the reserved cooking liquid, and bring 
  to a boil. Add the cream and cheese to the sauce, and stir until smooth and 
  bubbly. Season with salt and pepper to taste. Preheat an oven broiler. Stir 
  half the sauce into the spinach, and arrange the spinach on an ovenproof 
  serving platter. Arrange the fish on top of the spinach, and then top each 
  fillet with some of the sauce. Sprinkle the Parmesan on top of the sauce, 
  and place under the broiler for 1 to 2 minutes, or until lightly browned. 
  Serves 6. If assembled a day in advance, refrigerate covered. Then, rather 
  than broiling, heat dish in a 350F oven until hot, about 15 minutes.