Spinach Stuffed Sole
A scant amount of oil and part-skim mozzarella cheese give this lower fat dish a Mediterranean flavor.
Nutrition Facts
Serving Size | 1 fillet roll. |
Calories | 262 |
Total Fat | 8 g |
Saturated Fat | 4 g |
Cholesterol | 95 mg |
Sodium | 312 mg |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Nonstick cooking spray as needed | |
Olive oil | 1 teaspoon |
Fresh mushrooms, sliced | ½ pound |
Fresh spinach, chopped | ½ pound |
Oregano leaves, crushed | ¼ teaspoon |
Clove garlic, minced | 1 |
Sole fillets or other white fish | 1½ pounds |
Sherry | 2 tablespoons |
Part-skim mozzarella cheese, grated | 4 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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