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Spinach Stuffed Sole




Source of Recipe


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Spinach Stuffed Sole

NHLBI.NIH.gov
Stay young at heart
Yield: 4 servings--Serving Size: 1 fillet roll.

A scant amount of oil and part-skim mozzarella cheese give this lower fat dish a Mediterranean flavor.

as needed nonstick cooking spray
1 tsp olive oil
1/2 lb fresh mushrooms, sliced
1/2 lb fresh spinach, chopped
1/4 tsp oregano leaves, crushed
1 clove garlic, minced
1-1/2 lb sole fillets or other white fish
2 Tbsp sherry
4 oz (1 C) part-skim mozzarella cheese, grated

1. Preheat oven to 400º F.

2. Spray a 10x6-inch baking dish with nonstick cooking spray.

3. Heat oil in skillet; saute mushrooms about 3 minutes or until tender.

4. Add spinach and continue cooking about 1 minute or until spinach is barely wilted. Remove from heat; drain liquid into prepared baking dish.

5. Add oregano and garlic to drained sauteed vegetables; stir to mix ingredients.

6. Divide vegetable mixture evenly among fillets, placing filling in center of each fillet.

7. Roll fillet around mixture and place seam-side down in prepared baking dish.

8. Sprinkle with sherry, then grated mozzarella cheese. Bake 15-20 minutes or until fish flakes easily. Lift out with a slotted spoon.

Each serving provides: Calories: 262; Total fat: 8 g (Saturated fat: 4 g); Cholesterol: 95 mg; Sodium: 312 mg