Spinach-Stuffed Sole
SUBMITTED BY : KarenSue PREPARATION TIME: 15 COOKING TIME : 15 SERVINGS : 4

DESCRIPTION:

A new twist to Fish with spinach and feta cheese

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 servin

SHOPPING LIST :

4  4-ounce fresh or frozen sole or flounder fillets (about 1/4 inch thick
10-ounce package frozen chopped spinach
clove garlic
feta cheese
herb-seasoned stuffing mix

lemon juice
fresh or dried dillweed
Nonstick spray coating
Coarsely ground pepper
Fresh lemon slices (optional)
 Fresh dill sprigs (optional)

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