Seatrout Florentine

8 Tbsp butter
2 Tbsp flour
3/4 cup milk
salt
white pepper
2 Tbsp dry sherry
1 cup mushrooms, chopped
1/2 cup chopped yellow onion
4 green onions, chopped
1 teaspoon dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/2 cup parmesan cheese
10 ounces fresh spinach
6 6-oz seatrout filets
1/2 cup white wine
1/4 cup water
lemon juice
1/2 cup bread crumbs
1/2 cup (1 stick) melted butter
lemon wedges
chopped fresh parsley

Heat 2 tablespoons of the butter in a saucepan. Add the flour and cook without browning for 4 to 5 minutes. Gradually add the milk, whisking constantly. Continue to stir until the sauce has thickened and is smooth. Season to taste with salt and pepper. Stir in the sherry and set aside.

Melt the remaining 6 tablespoons of butter in a saucepan. Add mushrooms, onion, green onions, basil, oregano, and thyme. Saut over a medium heat for 5 minutes. Stir in the parmesan cheese and continue to cook until the cheese has melted. Combine with the white sauce. Stir in a handful at a time of spinach to the sauce. Set aside.

Preheat oven to 425 °

Place filets in buttered shallow baking dish. Pour the wine and water into pan. Squeeze a little fresh lemon juice over each filet. Spoon spinach sauce mixture over each filet. Sprinkle with bread crumbs drizzle the butter evenly over filets. Bake for 12 to 15 minutes or until flaky.

We like to serve it over Uncle Bens Ready Whole Grain Medley Brown & Wild Rice and garnished with lemon wedges and chopped parsley.