1/4 pound fresh mushrooms, sliced
1 medium onion, chopped
1 clove garlic, minced
1/4 teaspoon dried whole basil
1 tablespoon vegetable oil
3/4 cup chopped, peeled tomato
3 tablespoons lemon juice
2 flounder fillets (about 3/4 pound)
Salt and pepper
1 pound fresh spinach
Lemon slices (optional)
Saute mushrooms, onion, garlic, and basil in oil until onion is tender; remove from heat. Stir in tomato and lemon juice. Set aside.
Sprinkle flounder with salt and pepper and place in greased 12- x 8- x 2-inch baking dish. Top with vegetable mixture; cover and bake at 350 for 20 to 25 minutes or until fish flakes when tested with a fork.
Remove stems from spinach; wash leaves in lukewarm water. Place spinach in Dutch oven (do not add water); cover and cook 3 to 5 minutes. Drain spinach well; chop and arrange on serving platter. Gently transfer fish and vegetables to platter; garnish with lemon slices, if desired.
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