FAMILY BAKED FISH 


1-1/2 pounds cod 
1/4 cup flour
1/4 teaspoon salt
1 tsp. Creole seasoning
2 eggs, lightly beaten
1-1/2 cups dry bread crumbs

Preheat to 425 degrees. Coat a large baking sheet with cooking spray. 
Place flour, Creole seasoning and salt in a shallow dish. Place eggs in a third shallow dish. Dredge fish in the flour mixture until well coated. Dip floured fish in eggs and then coat all sides with breadcrumbs. Place fish on baking sheet and spray fish lightly with cooking spray. Bake fish about 20 minutes until well browned. 

ROASTED POTATOES


2 lbs. baby red potatoes, unpeeled and quartered
1/4 cup butter, melted
2 tsp. minced garlic
1 tsp. salt
1/2  lemon, juiced
1 tbsp. grated Parmesan cheese

Preheat oven to 425 degrees. Place potato quarters in a medium sized bowl or large resealable plastic bag with melted butter, garlic, salt, lemon juice, and Parmesan cheese. Coat well and place potatoes on large rimmed baking sheet and roast potatoes until golden brown and tender, stirring occasionally, about 40-50 minutes. 

How to sauté spinach:  Add about 1/4 cup of chicken broth to a large skillet.    Clean spinach and remove stems or any rough parts.  Place all of the spinach in the skillet and cook on medium-high until well wilted; stirring constantly.  When spinach in tender, squeeze lemon over spinach and add small amounts of butter, olive oil, salt and pepper.