HEAT THE OVEN TO 180ºC . Make the spinach according to package directions, and drain in a colander, pressing with the back of a spoon to extract as much liquid as possible. Place the fish fillets in a baking dish, and bring the court bouillon to a simmer on the stove. Pour the liquid into the baking dish, cover with a sheet of buttered wax paper, buttered side down, and bake for 5 to 7 minutes. Drain the cooking liquid, and reserve. Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 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 with salt and pepper 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 for 1 to 2 minutes, or until lightly browned. Serves 6. If assembled a day in advance, refrigerate covered. Then, rather than broiling, heat dish in a 180ºC oven until hot, about 15 minutes.