Red Snapper Florentine - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen chopped spinach, thawed
1/4 c. mayonnaise
1/4 c. sour cream
1/4 c. Parmesan cheese
4 red snapper (about 1 1/4 lb. total)
2 Tbsp. fresh lemon juice
1/2 tsp. freshly ground pepper

Preparation

Squeeze spinach to remove as much liquid as possible.
In ungreased 9 x 13-inch baking dish, mix spinach with mayonnaise, sour cream and 1/2 the Parmesan.
Spread in pan evenly.
Rinse fish; pat dry and arrange in single layer on top of spinach, overlapping thinner edge of fillets, if necessary.
(Can be made ahead up to this point.
Cover and refrigerate for up to 6 hours.)