Spinach Stuffed Sole

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Spinach Stuffed Sole

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


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


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.

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