Florentine Fillets

1 lb. spinach
1/2 tsp sugar
2 Tbsp Butter
2 Tbsp flour
1 cup milk
nutmeg
1/2 c. sliced mushrooms
1/2 cup grated swiss cheese
2 Tbsp. Chopped Parsley
salt and pepper
1 lb. fish fillets

Wash spinach and put in saucepan. Springle with sugar and coer and cook for 3-4 minutes.

Drain and spread on bottom of buttered 1 and 1/2 quart casserole dish.

Melt butter and stir in flour and cook over low heat for 1 minute. Add milk and stir to blend until smooth and slightly thickened. Add nutmeg, mushrooms, cheese, parsley, salt and pepper. Spread fillets over spinach and pour sauce over fish. Bake at 350 for 30 minutes.