1 slice whole wheat bread
1 teaspoon olive oil
½ cup chopped onion
2 ounces fresh spinach, chopped (about 2 cups)
¼ cup Cabot Lowfat Greek Yogurt
2 tablespoons lowfat mayonnaise
1 teaspoon salt-free lemon pepper seasoning
2 ounces Cabot Sharp Lite50 Cheddar, grated (about ½ cup)
2 4-ounce fish fillets (flounder, catfish, tilapia or cod)
PREHEAT oven to 350ºF. Coat small baking dish with cooking spray and set aside.
TOAST bread in toaster or oven until crisp; process or crush into fine crumbs.
HEAT oil in small skillet over medium heat; add onion and cook, stirring, until tender, about 2 minutes. Add spinach and stir until wilted. Remove from heat.
COMBINE yogurt, mayonnaise and lemon pepper seasoning in small bowl; reserving 2 tablespoons, stir remainder into spinach mixture.
COMBINE 2 tablespoons of cheese and 2 tablespoons of breadcrumbs in small bowl and set aside; add remaining cheese and crumbs to spinach mixture.
SPOON spinach mixture into two oval mounds in prepared baking dish. Top each with fish fillet, then spread with reserved yogurt mixture. Sprinkle reserved cheese-crumb mixture evenly on top.
BAKE for 12 to15 minutes or until fish is just opaque all the way to center.
Recipe courtesy of Annie Watts, Home Economist and Culinary Consultant.