| 1 | Dust the fish filets with flour. |
| 2 | Saute fish over medium heat in 1 tablespoon clarified butter in an |
| 3 | until shallots are transparent. |
| 4 | Add the spinach and cook until wilted, about 1 minute. |
| 5 | Add the pernod and the cheese sauce. |
| 6 | Simmer over medium low heat for 2 minutes. |
| 7 | Top the fish with the sauce. |
| 8 | Sprinkle with swiss cheese. |
| 9 | Place under broiler until bubbly and golden brown and serve immediately. |
| 10 | nutritional info per serving: 776 cal; 63g format: 8/10/96, lisa crawford |
