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Serves/Makes: 4

Ingredients:

• 4 Pollock (haddock, cod or scrod) fillets (about 6 ounces each)
• Juice of 1 lemon
• Salt and pepper to taste
• 1 bay leaf
• Tangy Spinach (see below)
• Light Cheese Fondue Sauce (see below)

How to cook:

• Add lemon juice, salt and pepper and bay leaf. Cover with microwave-safe plastic wrap.
• Turn back corner of wrap to allow excess steam to escape.
• Cook the Pollock fillets on high 4 to 5 minutes. Remove from microwave and let stand covered two to three minutes to complete cooking.
• Drain cooking liquid and reserve 2 tablespoons liquid to use in cheese sauce.
• Place on microwavable serving dish.
• Prepare Light Cheese Fondue Sauce and Tangy Spinach.
• Place the Pollock fillets over spinach. Spoon sauce on top. Cover with microwave-safe plastic wrap and heat on high for 1 minute.

Tangy Spinach Ingredients:

• 2 (10 ounces) boxes frozen, cut spinach
• 1/4 cup onion, minced
• 1 (8 ounces) container plain yogurt
• 1 tablespoon flour
• 2 teaspoons butter
• 2 teaspoons celery salt
• 1/2 teaspoon ground nutmeg

Tangy Spinach Preparation:

• Microwave spinach according to package instructions.
• Drain and squeeze dry.
• Stir in yogurt, onion, flour, butter, celery salt and nutmeg.

Light Cheese Fondue Sauce Ingredients:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 2 tablespoons reduced fish-poaching liquid
• 4 (3/4 ounces) slices light American cheese, cut in strips
• 1 teaspoon pimiento, chopped
• 1/4teaspoon dry mustard

Light Cheese Fondue Sauce Preparation:

• Microwave butter in 1 quart measure or bowl on high 30 seconds or until melted. Blend in flour.
• Gradually add milk and poaching liquid, stirring constantly.
• Microwave 3 to 5 minutes or until sauce boils and thickens, mixing well after each minute continue microwaving 1 minute.
• Add cheese, microwave 30 seconds to 1 minute or until sauce is hot and smooth.
• Stir in pimiento and dry mustard.

This recipe for Microwave Baked Pollock with Tangy Spinach serves/makes: 4

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Main Ingredient: Pollock
Preparation Method: Microwave
Cuisine: Italian