By Pat Sullivan

6-8 Snook Fillets
1 box froz.whole leafspinach
1 Onion
Rosemary Olive Oil
Black Pepper
Line baking pan with aluminum foil,place thawed and drained (but wet) spinach on bottom, place fillets on top of the spinach. Cut onions into 8-10 sections and place around fillets. Brush fillets and onion slices with rosemary olive oil. Lightly sprinkle top of fillets and onion with tarragon, paprika, nutmeg, pepper, and salt. Cover pan with aluminum foil. Bake for 15 minutes at 425 degrees F. for 15 minutes. Serve with steamed carrots, salad and French bread. Dijon mustard sauce brings out the flavor of the vegetables). Serves 2-3.