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 |
Ingredients and Preparation TOP
| 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.