ORANGE ROUGHY FLORENTINE

1 lb. orange roughy fillets
2 10 oz. pkgs. frozen chopped spinach , cooked and drained
1/2 c. minced mushrooms
3 1/2 Tbsp. butter, divided
3 Tbsp. grated Parmesan cheese
1 1/2 Tbsp. flour
1/4 tsp. salt
1 c. milk
salt and pepper

Preheat oven to 375 degrees.

Spread cooked and drained spinach over the bottom of a 9x13x2 inch pan. Place the fish on top of the spinach and salt and pepper to taste.

In a medium saucepan, saute the mushrooms in 2 tablespoons butter and pour over fish.

In the same saucepan that you sauted the mushrooms in, melt 1 1/2 tablespoons of butter and whisk in flour and salt until smooth. Add milk gradually over medium heat until sauce boils. Add 2 tablespoons parmesan cheese to white sauce and pour over fish.

Sprinkle with remaining parmesan cheese and bake uncovered for 30 minutes. Remove from oven, and serve immediately.

LEMON RICE

2  cups chicken broth
2 tablespoons lemon juice, freshly squeezed
1 Tbsp. butter
1/4 teaspoon grated lemon zest

1 cup long grain rice, uncooked rice
1/4 cup pine nuts

Combine all  ingredients except rice and pine nuts  in a medium sauce pan and bring to a light boil. Add rice and reduce heat.  Cover and simmer for 20 minutes, or until liquid is  absorbed.  Remove from heat and stir in pine nuts.