2 lbs fresh white fish fillets
1 10-oz pkg frozen chopped spinach
3 T butter
¼ c chopped onions
¼ c chopped fresh mushrooms
¾ c dried bread stuffing, regular or corn bread
1 egg, slightly beaten
½ t salt
freshly ground pepper
½ t mace
¾ c dry white wine
1 can (10¾ oz) frozen condensed cream of shrimp soup
Watercress or parsley

Cook spinach and drain well. Set aside. Heat 2 tablespoons of the butter in a small skillet and saute opinions and mushrooms until onions are transparent. In a bowl, combine spinach, stuffing, egg, salt, pepper and mace. Blend well and add mushrooms and onions. Place 2 tablespoons of mixture on each fish fillet. Roll and secure with toothpicks. Place in a buttered shallow 9-inch baking dish. Mix the wine and soup and pour over the fillets. Dot with 1 tablespoon butter and bake 25 minutes at 400°, basting occasionally. Garnish with watercress or parsley. If prepared ahead, refrigerate before baking. Good served with wild and white rice mixture, tomato aspic and roll.