Spinach Stuffed Sole

Cooking Time: 15-20 minutes
Number of Servings: 4

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Ingredients

as needed nonstick cooking spray 1 tsp olive oil 1/2 lb fresh mushrooms, sliced 1/2 lb fresh spinach, chopped 1/4 tsp oregano leaves, crushed 1 clove garlic, minced 1-1/2 lb sole fillets or other white fish 2 Tbsp sherry 4 oz (1 C)   part-skim mozzarella cheese, grated

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Directions

1. Preheat oven to 400¼ F.
2. Spray a 10×6-inch baking dish with nonstick cooking spray.
3. Heat oil in skillet; saute mushrooms about 3 minutes or until tender.
4. Add spinach and continue cooking about 1 minute or until spinach is
   barely
   wilted. Remove from heat; drain liquid into prepared baking dish.
5. Add oregano and garlic to drained sauteed vegetables; stir to mix
   ingredients.
6. Divide vegetable mixture evenly among fillets, placing filling in center
   of each fillet.
7. Roll fillet around mixture and place seam-side down in prepared baking
   dish.
8. 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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Nutrition Facts

– Serving Size: 1 fillet roll
Amount Per Serving
Calories: 262

Total fat: 8 g

Saturated fat: 4 g

Cholesterol: 95 mg

Sodium: 312 mg

Source: National Heart,
Lung, and Blood Institute, a part of the National Institutes of Health and the U.S. Department of Health and Human Services