6 flounder fillets (1-1/2 lb.), cut crosswise in half
1/4 tsp. ground black pepper
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Let's Make It
Heat oven to 350°F.
Combine first 5 ingredients. Refrigerate until ready to serve.
Rinse spinach. (Do not drain.) Add to large skillet; cook and stir on medium-high heat 5 min. or just until wilted. Place in colander; press to remove excess liquid. Transfer to large bowl; mix with cracker crumbs and cream cheese spread.
Place half the fish in greased 13x9-inch baking dish; top with spinach mixture and remaining fish pieces. Sprinkle with pepper.
Bake 15 to 20 min. or until fish flakes easily with fork. Serve topped with sour cream mixture.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, KRAFT Light Mayo Reduced Fat Mayonnaise, and/or PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese Spread.
Prepare using plain PHILADELPHIA Cream Cheese Spread.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.