Fish Baked on a Bed of Spinach

1-2 T olive or canola oil
small onion, diced
1-2 cloves garlic, minced
5 oz fresh or 4 oz frozen spinach (thawed and drained) PER PERSON
1 4-6 oz fresh or frozen and thawed fish fillet PER PERSON (such as tilapia or red snapper)
1/4-1/2 cup vegetable or chicken stock
1-2 T low-fat sour cream
1/2-1 tsp dried parsley (1/2-1 T fresh, chopped)
pinch ground nutmeg
salt and pepper (optional)
bread crumbs (optional)

Preheat oven to 425 F. In skillet, heat oil. Add onion and garlic and saute until golden brown. Stir in spinach and cook 2 minutes (fresh will wilt, frozen will heat through). Transfer spinach mixture to baking dish (13"x9" if serving 4) or divide among individual ovenproof dishes. Place fillet(s) on top of spinach, cover dish(es), and bake 8-10 minutes until fish is almost done.

Meanwhile, warm stock, then combine with sour cream, parsley, nutmeg, salt, and pepper. When fish is almost done, uncover baking dish(es), pour sauce over each fillet. Top each, if desired, with bread crumbs. Return to oven and bake, uncovered, 2-3 minutes more.