Two quick recipes for fresh fish

Whitefish has a mild flavor, making it go well with a variety of foods that can help stretch a pound of fillets to feed four. But it needs added seasoning for a really flavorful dish, such as herbs, garlic,onions, or Tabasco pepper sauce to make the difference.

Here are two fish dishes that can be used as a first course or as an entree when served with vegetables and a salad. Spinach Stuffed Fish Rolls 1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry 1/4 cup grated Parmesan cheese 2 tablespoons grated onion 1/4 teaspoon Tabasco pepper sauce 4 fish fillets, 1/4 pound each 2 tablespoons butter or margarine 1 clove garlic, minced Paprika

In small bowl combine spinach, Parmesan cheese, onion, and Tabasco sauce; mix well. Wash fillets; pat dry.

Divide spinach mixture into 4 portions; place one portion across each fish fillet. Starting with short end, roll fillet around filling.

In small saucepan, melt butter; remove from heat, stir in garlic. Brush each fish roll with garlic butter; place in ungreased shallow baking pan; sprinkle liberally with paprika.

Bake in a 350-degree F. oven 20 minutes, or until fish flakes easily when tested with a fork. Serve over brown rice, if desired. Makes 4 servings. Fish Con Queso 1 can (1 pound) stewed tomatoes, undrained 1 can (1 pound) kernel corn, drained 2 cups grated Cheddar cheese 2/3 cup cooked rice 1 pound fish, cut in chunks 1/2 teaspoon Tabasco pepper sauce

In 2-quart casserole combine stewed tomatoes, corn, 1 1/2 cups cheese, rice, fish, and Tabasco sauce; mix well. Bake in a 350-degree F. oven 20 minutes, then remove from oven to stir and sprinkle with remaining 1/2 cup cheese.

Bake 10 minutes longer. Makes 6 servings.

Fresh codfish, flounder, sole, or bluefish may be used.

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