2 (10 oz.) packages frozen leaf spinach, thawed
1 medium onion, chopped
1/3 cup red bell pepper, diced small
4 Tbls. butter
Salt and pepper to taste
1 1/3 lb. flounder fillets
1/2 cup sour cream
2 Tbls. dry white wine
1/3 cup Parmesan cheese, grated

Preheat oven to 425 degrees.

Drain spinach. Squeeze out excess water. Melt 2 Tbls. of the butter in a skillet and saute onions until tender. Add spinach, red bell peppers and two more Tbls. of butter. Cook for 2-3 minutes, stirring frequently. Season with salt and pepper.

Spread spinach in bottom of a greased baking dish large enough to place fish in one layer. Arrange the fish on top of the spinach. Sprinkle with salt and pepper.

Combine sour cream and wine, pour over fish. Sprinkle with parmesan cheese. Bake for 15 minutes, or until fish starts to flake when pierced with a fork.

Serve hot.