Dine Without Whine: Oven Fish Dinner and Duchess Potatoes

1. Preheat oven to 400°. Place fish on a baking sheet and bake for 15 minutes or until well browned and fish flakes easily.

2. Meanwhile, cook spinach according to package directions with celery added; cook until celery is crisp-tender. Press spinach-celery mixture against the sides of a sieve with a rubber scraper to remove excess moisture. Return spinach to saucepan.

3. While spinach cooks, prepare sauce with 1 cup milk according to package directions; cover and keep warm.

4. Stir 1/2 cup of the white sauce, 3/4 teaspoon of the dill weed and pepper into spinach. Stir remaining 1/2 teaspoon dill weed into remaining white sauce.

5. Spread spinach mixture evenly in an ungreased shallow 1-quart casserole. Top with fish. Spoon reserved white sauce over fish without completely covering fish. Top with cheese in a decorative pattern and sprinkle with bacon bits. Bake for 3 to 5 minutes or until cheese melts.

1. Cut potatoes into large pieces if desired. Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, pieces 20 to 25 minutes, or until tender; drain. Shake pan gently over low heat to dry potatoes.

2. Heat oven to 425°. Grease cookie sheet.

3. Mash potatoes until no lumps remain. Beat in milk in small amounts (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes). Add 1/2 cup margarine, the salt and pepper. Beat vigorously until potatoes are light and fluffy. Add eggs; beat until blended.

4. Drop potato mixture by 12 spoonfuls into mounds onto cookie sheet. Or place in decorating bag with star tip and form rosettes or pipe a border around meat or fish. Brush with melted margarine. Bake about 15 minutes or until light brown.