Cheesy Fish Filets, a Party Pleaser
Our friend and uber Tomato, Judy Davis, recently hosted a birthday party in her own honor (don’t you love it) and one of her courses was this crowd pleasing cheesy fish filet dish. Even people who don’t love fish, will love this. Must be something about the Velveeta.
Cheesy Fish Filets Print This Post
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Dash nutmeg
- Dash cayenne pepper
- Dash white pepper
- 1 cup whole milk
- 1 cup velveta cubes (add more if desired)
- 2 packages (10 ounces) frozen chopped spinach, thawed and well-drained
- 1 tablespoon lemon juice
- 1 pound of flounder, cod, or tilapia cut into 3/4-inch pieces
- 1/2 teaspoon salt
- 2 tablespoons grated Parmesan cheese (optional)
- Paprika (optional)
In a large skillet, melt butter. Stir in the flour, bouillon, nutmeg, cayenne and white pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheddar cheese until melted; set aside.
Place spinach in an ungreased 8-in. square baking dish. Sprinkle with lemon juice. Arrange fish on spinach; sprinkle with salt. Spoon sauce over top.
Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with Parmesan cheese and paprika; bake 5 minutes longer or until lightly browned. Yield: 4 servings.
Judy Davis enjoys her life to the hilt and is an adventurer, traveler, and always says “yes” to a good time. She is also the founder of Party Artistry, the New York metro area’s top special events and party planning company.