Fish Roll-Ups

1 lb pickerel/walleye fillets
5 oz. fresh spinach
1 small onion, chopped
1 tbsp. butter or margarine
1 cup mushrooms, chopped
1/4 cup bread crumbs
1/2 lemon
Salt, pepper and thyme to taste

Steam spinach until tender; drain well. In small skillet on medium high heat, cook onion in butter for about 5 minutes or until brown. Add mushrooms and cook for 3 minutes.

In food processor, combine spinach, mushroom mixture and bread crumbs. Process until coarsely chopped.

Season fish fillets with salt, pepper and thyme.

Divide spinach filling over each fillet; roll up and secure with toothpicks. Place fish, seam side down, in lightly greased baking pan. Squeeze lemon over fish. Bake, uncovered, in preheated 425° F (220° C) oven for 10 minutes per inch (2.5 cm) of thickness or until fish flakes easily with fork. Remove toothpicks and serve.

Serves 4.