Spinach-Stuffed Sole

Fine, firm texture, and delicate flavor make sole or flounder a favorite among gourmet cooks. Filled with an herb-seasoned stuffing mix, spinach, and feta cheese, and served with fresh lemon juice, this fish recipe is a low-fat source of protein.

Ingredients:

• 4   ounces fresh or frozen sole or flounder fillets (about 1/4 inch thick)
• 1  10  ounce package frozen chopped spinach
• 1   clove garlic, minced
• 1   teaspoon olive oil
• 1/3  cup crumbled feta cheese (about 1-1/2 ounces)
• 1/2  cup herb-seasoned stuffing mix
• 2   tablespoons lemon juice
• 1   tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
•  Nonstick spray coating
•  Coarsely ground pepper
•  Fresh lemon slices (optional)
•  Fresh dill sprigs (optional)

Directions:

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cook spinach according to package directions; cool slightly. Drain spinach, pressing out excess liquid until spinach is dry.

2. Cook garlic in olive oil in a medium saucepan till tender. Remove from heat.

3. Add spinach, feta cheese, stuffing mix, 1 tablespoon of the lemon juice, and the dillweed to saucepan; mix well (if mixture seems dry, add 1 tablespoon water). Spoon about 1/3 cup spinach mixture onto each piece of fish. Roll up fish around stuffing. Spray a 2-quart square or rectangular baking dish with nonstick coating. Place fish rolls, seam side down, in baking dish. Brush fish rolls with remaining 1 tablespoon lemon juice. Sprinkle lightly with pepper.

4. Bake, uncovered, in a 350 degree F oven about 20 minutes or till fish flakes easily when tested with a fork. Garnish with fresh lemon slices and dill sprigs, if desired. Makes 4 servings.

Source:  recipe.com