Andre’s Spinach-Stuffed Sole Posted on November 15th, 2011
Ingredients
4 4-ounce fresh or frozen sole or flounder fillets (about 1/4 inch thick)
1 10-ounce package frozen chopped spinach
1 clove garlic, minced
1 teaspoon olive oil
1/3 cup crumbled feta cheese (about 1-1/2 ounces)
1/2 cup herb-seasoned stuffing mix
2 tablespoons lemon juice
1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
Nonstick spray coating
Coarsely ground pepper
Fresh lemon slices (optional)
Fresh dill sprigs (optional)
Directions
1 Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cook spinach according to package directions; cool slightly. Drain spinach, pressing out excess liquid until spinach is dry.
2 Cook garlic in olive oil in a medium saucepan till tender. Remove from heat.
3 Add spinach, feta cheese, stuffing mix, 1 tablespoon of the lemon juice, and the dillweed to saucepan; mix well (if mixture seems dry, add 1 tablespoon water). Spoon about 1/3 cup spinach mixture onto each piece of fish. Roll up fish around stuffing. Spray a 2-quart square or rectangular baking dish with nonstick coating. Place fish rolls, seam side down, in baking dish. Brush fish rolls with remaining 1 tablespoon lemon juice. Sprinkle lightly with pepper.
4 Bake, uncovered, in a 350 degree F oven about 20 minutes or till fish flakes easily when tested with a fork. Garnish with fresh lemon slices and dill sprigs, if desired. Makes 4 servings.
Filed under: Recipes