Spinach Stuffed Sole

June 10, 2008 - 7:30am

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Spinach Stuffed Sole

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

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

Servings and Times

Servings

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.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.