SPINACH STUFFED SOLE

 

Carolyn Lytle

 

Ingredients

4, 4 oz

Sole or flounder filets, inch thick

1, 10 oz

Package of frozen, chopped spinach

1 clove

Garlic minced

1/3 cup

Crumbled feta cheese (about 1 oz)

Cup

Herb seasoned stuffing mix

2 Tbls

Lemon juice

1 Tbls

Fresh dill weed or 1 tsp of dried dill weed

Coarsely ground

Pepper

1

Lemon sliced

1

Fresh dill sprigs (optional)

 

Directions

1.     Thaw fish, rinse, and pat dry with paper towels

2.     Cook spinach according to package instructions and cool slightly

3.     Drain spinach pressing out excess liquid until spinach is dry.

4.     Cook garlic in olive oil in medium sauce pan. Remove from heat

5.     Add spinach, feta cheese, stuffing mix, 1 Tbls of lemon juice, and dill weed to saucepan.

6.     Mix well (if too dry add 1 Tbls water)

7.     Spoon 1/3 cup of mixture onto each piece of fish.

8.     Roll up fish around stuffing

9.     Spray a 2 quart baking dish with non stick spray.

10.  Place fish rolls seam-side down

11.  Brush fish with 1 Tbls of lemon juice.

12.  Sprinkle with pepper

13.  Bake uncovered in a 350 degree oven for 20 minutes until fish flakes easily.