Spinach-Stuffed Sole


Spinach-Stuffed Sole

FROM: KarenSue





A new twist to Fish with spinach and feta cheese


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)


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


Check Them Off Check each Item!
select item4  4-ounce fresh or frozen sole or flounder fillets (about 1/4 inch thick
select item10-ounce package frozen chopped spinach
select itemclove garlic
select itemfeta cheese
select itemherb-seasoned stuffing mix
select itemlemon juice
select itemfresh or dried dillweed
select itemNonstick spray coating
select itemCoarsely ground pepper
select itemFresh lemon slices (optional)
select item Fresh dill sprigs (optional)

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