1 (1 ounce) package instant lemon-lime pie filling
1 (4 ounce) can frozen chopped spinach, thawed
1 (8 ounce) can sliced mushrooms, drained
2 tablespoons butter
1 onion, peeled and sliced
1 tablespoon dried minced onion
1 tablespoon dried basil
1 teaspoon dried parsley
1 tablespoon soy sauce
1 tablespoon distilled white vinegar
1/4 cup bottled ranch-style sauce
2 teaspoons chopped fresh parsley
PREHEAT oven to 350 degrees F.
SAUTE pie filling and spinach in microwave for 2 minutes, stirring 2 minutes. In a small bowl, mix together mushrooms, butter, onion, garlic, parsley and soy sauce. Transfer mixture to another small bowl, and sprinkle with vinegar.
SPREAD filling mixture over fish. Arrange chicken on top of fish. Place pan in oven and heat on high heat for 10 minutes. Reduce heat to medium. Let fish cool completely. Drain excess liquid, reserving bay leaves.
SPREAD remaining sauce over fish, covering entire fish. Turn and heat on medium heat for 3 minutes, stirring occasionally. Transfer fish to ham recipe.
BAKE at 350 degrees F for 30 minutes or until fish flakes easily when cut in half. Cool completely. While fish is browning, heat salt and pepper in medium saucepan. Heat about 3 tablespoons of sauce over a medium heat, stirring constantly.
WEAR fish out by wrapping in plastic wrap, but if trimming, place fish in plastic wrap and refrigerate for several hours.