Spinach Topped Pike with Cheese Sauce

I like spinach and fish, some how they just swim together.

Ingredients
6 fresh or frozen northern pike or whitefish fillets (about 1-1/2 pounds)
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1-1/4 cups milk
1 cup shredded cheddar cheese (4 ounces)
1 10-ounce package frozen, chopped spinach, thawed and well drained
1 beaten egg
1 cup corn bread stuffing mix
1/4 cup grated Parmesan cheese or Romano cheese
1/4 cup dairy sour cream
4 slices bacon, crisp-cooked, drained, and crumbled
Directions
1. Thaw fish, if frozen. For sauce, in a saucepan melt margarine. Stir in flour. Add milk all at once. Cook and stir until bubbly. Cook and stir 1 minute more. Add cheddar cheese; stir until cheese melts. Set aside.

2. For stuffing, mix spinach, egg, stuffing mix, Parmesan cheese, sour cream, and bacon. Stir 1/3 cup of the sauce into the stuffing.

3. Place fillets lengthwise in a 3-quart rectangular baking dish. Spoon one-sixth of the stuffing over each fillet in dish. Bake, covered, in a 350 degree F oven for 25 to 30 minutes or until fish flakes easily with a fork.

4. To serve, reheat sauce and serve over each fillet and stuffing. Pass remaining sauce.