Baked Fish Fillets with Spinach-Pine Nut Topping

• 6 6- to 7-ounce sea bass or orange roughy fillets
• 1 12-ounce package frozen spinach souffle, thawed
• 1/2 cup pine nuts, toasted
• 3 green onions, finely chopped
• 2 garlic cloves, minced
• 2 teaspoons grated lemon peel
• 1/2 cup grated Parmesan cheese

1. Preheat oven to 400F.
2. Butter rimmed baking sheet.
3. Arrange fish on prepared sheet; sprinkle with salt and pepper.
4. Combine spinach souffl, nuts, onions, garlic and lemon peel in medium bowl; stir to blend well.
5. Spoon topping over fish.
6. Sprinkle with cheese.
7. Bake fish until just opaque in center, about 15 minutes.
8. Transfer fish to plates.

bass, frozen spinach souffle, pine nuts, green onions, garlic, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/baked-fish-fillets-with-spinach-pine-nut-topping-103756 (may not work)