Fillet of Fish Florentine

1 1/3 pound Spinach, Frozen
2 pound Fish, Fillets
1½ cup Court Bouillon
3 tablespoon Butter
2 tablespoon Flour
1/3 cup Cream
½ cup Swiss Cheese, Grated
2 tablespoon Parmesan Cheese, Grated

Heat oven to 350f. Cook and drain spinach well. Place the fish fillets in a baking dish, and bring the court bouillon to a simmer. Pour the liquid into the baking dish, cover with a sheet of buttered wax paper, buttered side down, and bake 5 minutes. Drain the cooking liquid, and reserve. Melt the butter in a saucepan and add the flour and cook, stirring constantly, 3 minutes. Whisk in the reserved cooking liquid, and bring to a boil. Add the cream and cheese to the sauce, and stir until smooth and bubbly. Season to taste.

Preheat an oven broiler. Stir half the sauce into the spinach, and arrange the spinach on an ovenproof serving platter. Arrange the fish on top of the spinach, and then top each fillet with some of the sauce. Sprinkle the parmesan on top of the sauce, and place under the broiler 2 minutes, or until lightly browned.