Redfish and Spinach Bake

Thaw spinach according to package instructions, then squeeze out excess moisture and chop coarsely.

Rinse the redfish fillets and pat dry.

Line a baking dish with parchment paper and lay the lasagna noodle sheets side by side in the dish.

Rinse the scallions, pat dry and cut into thin rings. Peel the garlic and chop finely.

Heat the oil in a non-stick pan over medium heat. Sauté scallions and garlic until translucent, stirring often. 

Add the spinach and cook over high heat, stirring often, until heated through, about 5 minutes. Season with salt, pepper and freshly grated nutmeg.

Spread half of the spinach filling over the lasagna sheets. Arrange the fish fillets side by side on top, then cover with remaining spinach.

Whisk together the flour and milk in a pot. Whisking constantly, bring to a boil over medium heat. Grate the Parmesan.

Stir the Parmesan, cream cheese and 2 tablespoons water into the milk mixture. Squeeze out lemon juice. Season cheese sauce with salt, pepper, a little lemon juice and freshly grated nutmeg.