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Health Heart Recipes: Spinach Stuffed Sole

Non-stick cooking spray, as needed
1 teaspoon olive oil
½ pound fresh mushrooms, sliced
½ pound fresh spinach, chopped
14 teaspoon oregano leaves, crushed
1 clove garlic, minced
1-½ pound sole fillets or other white fish
2 tablespoons sherry
4 ounces part-skim mozzarella cheese, grated

Directions:

1. Preheat oven to 400 F.
2. Spray a 10x6-inch baking dish with nonstick cooking spray.
3. Heat oil in skillet; sauté 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 sautéed vegetables; stir to mix ingredients
6. Divide vegetable mixture evenly among fillets, placing filling in center of each.
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: one fillet roll.

Calories: 262
Total fat: 8 grams
Saturated fat: 4 grams
Cholesterol: 95 milligrams
Sodium: 312 milligrams


Source:
National Heart, Lung, and Blood Institute