SPINACH STUFFED SOLE

A scant amount of oil and part-skim mozzarella cheese give this lower fat dish a Mediterranean flavor
 

Ingredients:
1 clove garlic, minced
1 tsp olive oil
1 1/2 lb sole fillets or other
   white fish
½ lb mushrooms, fresh, sliced
2 Tbsp sherry
1/2 lb fresh spinach, chopped

4 oz mozzarella cheese, part-
   skim, grated
¼ tsp oregano leaves, crushed

Other: nonstick cooking spray, as needed

Preparation:
1. Preheat oven to 400F degrees.

2. Spray a 10x6-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 I 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.


Yield: 4 servings, Serving Size: 1 fillet roll

Each Serving Includes:
Calories: 262
Total Fat: 8g
Saturated Fat: 4g
 

Cholesterol: 95mg
Sodium: 312 mg