Carolyn Lytle
|
4, 4 oz |
Sole or flounder filets, ¼ inch thick |
|
1, 10 oz |
Package of frozen, chopped spinach |
|
1 clove |
Garlic – minced |
|
1/3 cup |
Crumbled feta cheese (about 1 ½ oz) |
|
½ 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) |
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.