Preparation time: 15 minutes
Microwaving time: 9 to 11 minutes
Standing time: 3 minutes
Cloaked with a tart and creamy sauce, these thick rockfish fillets are served on a bed of cooked fresh spinach.
2/3 cup sour cream with chives (or plain sour cream)
3 tablespoons mayonnaise
2 tablespoons each all-purpose flour and lemon juice
1/4 teaspoon dry dill weed
1 1/2 to 2 cups spinach, rinsed well
1 pound rockfish fillets (each about 1/2 inch thick)
Salt and pepper Paprika
In a small bowl, beat together sour cream, mayonnaise, flour, lemon juice, and dill weed with a wire whisk until smoothly blended. Set aside.
Remove and discard stems and any yellow or wilted leaves from spinach. Place spinach in a 3-quart microwave-safe casserole dish. Cover and microwave on HIGH (100%) for 4 to 5 minutes or until wilted but still bright green, stirring after 2 1/2 minutes. Cover and set aside.
Rinse fish, pat dry, and cut into serving-size pieces. Place in a 7- by 11-inch microwave-safe baking dish, positioning thickest parts toward outside of dish; season to taste with salt and pepper. Microwave, uncovered, on HIGH (100%) for 3 minutes. Give dish a half-turn and spread each fillet with sour cream mixture. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes; then cover and let stand for 3 minutes. Fish should be just slightly translucent or wet inside; cut in thickest part to test.
While fish is standing, drain spinach and arrange on a warm platter. Top with fish; spoon any sauce remaining in baking dish over fish. Sprinkle with paprika and chives. Makes 4 servings.