Baked Fish with Spinach and Plum Tomatoes

4 Servings

• 1 pound fresh or frozen (thawed and blotted dry) whitefish fillets
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 1 small onion, finely chopped
• 2 tablespoons snipped fresh parsley
• 2 cloves garlic, minced
• ½ teaspoon dried oregano, crushed
• ½ teaspoon grated orange zest
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 plum tomatoes

Preheat oven to 400° F. Cut fish into serving-size pieces.

Stir together spinach, onion, parlsey, garlic, oregano, and orange peel in a medium bowl. Place one-forth of the spinach mixture in each of 4 individual casseroles. Place one fish portion in each casserole. Sprinkle with salt and pepper. Cover casseroles with foil. Bake for 5 minutes. Remove foil.

Meanwhile, chop tomatoes. Sprinkle tomatoes over casseroles. Bake, uncovered, for 5 to 7 minutes more or until fish flakes easily with a fork.

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