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Spinach Stuffed Sole

Source of Recipe

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Spinach Stuffed Sole

YIELD: 4 servings

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

Preheat oven to 400° F. Spray 10x6-inch baking dish with nonstick cooking spray. Heat oil in skillet; sauté mushrooms about 3 minutes or until tender. Add spinach and continue cooking about 1 minute or until spinach is barely wilted. Remove from heat; drain liquid into prepared baking dish. Add oregano and garlic to drained, sautéed vegetables; stir to mix ingredients.

Divide vegetable mixture evenly among fillets, placing filling in center of each fillet. Roll fillet around mixture and place seam-side down in prepared baking dish.

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

One serving (1 fillet roll) equals: Calories, 262; Total fat, 8 gm (Saturated fat, 4 gm); Cholesterol, 95 mg; Sodium, 312 mg.