Red Snapper Florentine

1. 1

   Squeeze spinach to remove as much liquid as possible.

2. 2

   In ungreased 9 x 13-inch baking dish, mix spinach with mayonnaise, sour cream and 1/2 the Parmesan.

3. 3

   Spread in pan evenly.

4. 4

   Rinse fish; pat dry and arrange in single layer on top of spinach, overlapping thinner edge of fillets, if necessary.

5. 5

   (Can be made ahead up to this point.

6. 6

   Cover and refrigerate for up to 6 hours.)

No additional tips available.