From Paulette Vickery's Recipe Collection

Fish Florentine

fish, main dish

1 pkg frozen fish fillets, 16oz
1 single boiling water
1 each head broccoli, steamed
2 tablespoon butter
2 tablespoon flour
1 1/4 cup milk
1 cup american cheese, grated
1 can sliced water chestnuts 8oz
3 tablespoon bacon bits
2 tablespoon lemon juice

Steam broccoli about 10 minutes, or till tender crisp. Set aside. Meanwhile, thaw fish, and roll each fish fillet lengthwise, to form a pinwheel. Secure with a wooden pick if necessary. Place fish in baking dish, sprinkle with 1 teaspoon salt. Add boiling water to cover fillets. Cover dish and let stand on counter 10 minutes, or till fish flakes with fork. In saucepan, melt butter, blend in flour, and 1/4 teaspoon salt. Add milk all at once. Cook and stir till thickened and bubbly. Add cheese, cook and stir till melted. Pour 3/4 cup of cheese in small bowl, set aside. Stir steamed broccoli, water chestnuts, and bacon bits into remaining sauce in pan. Place broccoli mixture on heated serving platter. Using slotted spoon, remove fillets from dish, and arrange fish rolls atop broccoli mixture on platter. Drizzle with lemon juice. Reheat reserved cheese sauce, and pour over fish rolls. Garnish with halved lemon slices and dill weed if desired.

Yield: 4 servings




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