Spinach Stuffed Sole
En Español (Spanish Version)

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

Nutrition Facts
Serving Size1 fillet roll.Calories262Total Fat8 gSaturated Fat4 gCholesterol95 mgSodium312 mg
Servings and Times
Servings4
Ingredients and Preparation
IngredientsMeasuresNonstick 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)  
  • Directions
  • Preheat 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.






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