Instant mashed potatoes (4 servings)
1 10 oz spinach cooked or 1 can-drain well
1/2 C sour cream
16 oz fish fillets-thawed
1/2C crushed croutons
Prepare potatoes using 1/2C less water. Stir in spinach and sour cream. Sprinkle with pepper. Spread in a shallow baking pan. Dip fish fillets in milk or egg. Roll in croutons and place on top of potato mixture. Drizzle with butter. Bake until fish flakes easily with a fork. (350* for 30-35 mins)
If your fish is very tender it is easier to put half the croutons on top of the potatoes, then the fish, then the rest of the croutons.