Halibut Fillets Florentine

Four halibut fillets (or other white fish)
salt to taste
4 thin onion slices
2 tbsp butter
2 tbsp lemon juice
1/4 cup water
Puree of spinach
3 tbsp heavy cream
2 tbsp grated parmesan cheese
Rub fillets lightly with salt; arrange in well-buttered baking pan. Place an onion slice on each fillet and dot with butter. Pour lemon juice and water over top. Cover pan with aluminum foil pressed down along edges. Bake 15 min. in 375 degree oven. Remove onion slices. Cover bottom of a dish with puree of spinach; arrange fillets over top. Add small amount of salt to heavy cream and spread over fillets; dust with parmesan cheese. Brown under broiler.
Puree of Spinach
2 lbs of spinach
3 tbsp butter
1 tbsp flour
1/2 cup light cream
salt to taste

Cook spinach and drain thoroughly. Press through coarse sieve or use blender; set aside. Melt butter and blend in flour. Pour in cream. Cook over low heat until sauce thickens. Add spinach and salt; cook for three more minutes.

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