Spinach-Filled Fish Pinwheels With Mustard Sauce

For filling, cook spinach with the onion according to package directions, then drain well.

In a medium mixing bowl, combine cooked spinach-onion mixture, egg and salt. Stir in bread crumbs.

Measure length of fillets. Cut long fillets or overlap thinner ends of 2 short fillets to about 7 inches in length.

For pinwheels, spread filling on top of fillets. Roll fish up jelly-roll style, starting from narrow ends. Skewer with wooden toothpicks at 1-inch intervals. Then cut the rolls between toothpicks into 1-inch thick slices.

Place the pinwheels upright in a 12- x 7-inch baking dish. Brush with butter. Cover with foil. Bake in a 450 degrees F oven for 10 to 15 minutes or until fish is done.

To serve, carefully remove the toothpicks from the fish. Serve with Mustard Sauce.

For Mustard Sauce: Whip whipping cream until soft peaks form. Combine mayonnaise and mustard, then fold it into the whipped cream. Cover and chill for up to 1 hour.