I made this recipe but I used Tiliapia instead of Cod. I didn’t like it. cooked spinach is not my favorite.
From Light & Tasty
1/4 teaspoon salt
1/4 teaspoon pepper
4 cod fillets (6 ounces each) (I used Orange Roughy)
2 tablespoons lemon juice, divided
2 packages (6 ounces each) fresh baby spinach
2 tablespoons butter
1/4 cup all-purpose flour
1-3/4 cups fat-free milk
2 tablespoons shredded Parmesan cheese, divided
In a small bowl, combine salt and pepper. Sprinkle half over the cod; set remaining salt mixture aside. In a nonstick skillet coated with nonstick cooking spray, cook fillets until fish flakes easily with a fork. Remove from the heat. Drizzle with 1 tablespoon lemon juice; keep warm.
In another nonstick skillet coated with nonstick cooking spray, cook spinach for 3 minutes or until wilted. Drain and keep warm. In the same skillet, melt butter. Stir in flour and reserved salt mixture until blended. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1 tablespoon Parmesan cheese and remaining lemon juice. Set aside 1/2 cup sauce. Stir spinach into remaining sauce; heat through.
Divide spinach mixture among four plates; top with fish. Drizzle with reserved sauce and sprinkle with remaining Parmesan cheese. Yield: 4 servings.
Nutrition Facts: 1 serving equals 271 calories, 8 g fat (4 g saturated fat), 84 mg cholesterol, 463 mg sodium, 15 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 5 very lean meat, 1 vegetable, 1 fat, 1/2 fat-free milk.
Do everything without complaining or arguing. Phil. 2:14