Spinach Stuffed SoleEn Español (Spanish Version)
A scant amount of oil and part-skim mozzarella cheese give this lower fat dish a Mediterranean flavor.
Serving Size1 fillet roll.Calories
8 gSaturated Fat4 gCholesterol
312 mgServings4IngredientsMeasuresNonstick cooking spray as neededOlive oil1 teaspoonFresh mushrooms, sliced½ poundFresh spinach, chopped½ poundOregano leaves, crushed¼ teaspoonClove garlic, minced1Sole fillets or other white fish1½ poundsSherry2 tablespoonsPart-skim mozzarella cheese, grated4 ounces (1 cup) DirectionsPreheat oven to 400ºF.Spray a 10 x 6-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 15-20 minutes or until fish flakes easily. Lift out with a slotted spoon.