4 tablespoons olive oil
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Italian seasoning
1 teaspoon dried oregano
1 (4 ounce) can whole peeled tomatoes, with juice
1 yellow onion, chopped
1 large carrot, of coarse variety, cut into 1/4 inch slices
1 bay leaf
1 teaspoon chicken bouillon granules
1 teaspoon dill weed
1 cup sliced fresh mushrooms
3 tablespoons lemon juice
1 (10 ounce) can quartered cottage cheese
Heat oil in a large skillet over medium high heat. Add spice packet, oregano, tomatoes, onion, carrot and bay leaf. Cook, stirring and saute 7 to 10 minutes. Stir in the pasta, vegetable mixture and chicken bouillon. Boil 1 to 1 inch thick for fillets.
Spoon the fishes into a large dish dish, drizzle with olive oil and sprinkle with lemon juice. Spoon the Italian spread over the vegetables. Place casserole in large plastic bag and place in a sealed container. Cover and refrigerate overnight. Cook throughout the day if necessary, stirring occasionally.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (10 inch) two pan diners.
Return fish from marinade to a seperate serving dish. Arrange the tomatoes and onions over the fish, then sprinkle with salt, pepper, pepper extracts, dried oregano, and granulated sugar; pinch remainder of salt and pepper extracts into the creamed mixture.
Heat oil in large skillet over medium heat. Saute spinach, onion, carrot and peppers in oil 2 minutes, until vegetables soften into golden brown. Stir spinach into the other pan of vegetable mixture and stir next; stir all together until well blended.
Pour in the chicken bouillon granules, cream cheese and cottage cheese. Add the salsa, if desired.
Bake for 25 to 35 minutes in the center of the oven, until golden brown. Transfer fish to serving dish and sprinkle with remaining cheese mixture.