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Spinach-Stuffed Sole
SUBMITTED by jac
1 teaspoon olive oil
1/2 lb. fresh mushrooms, sliced
1/2 lb. fresh spinach, chopped
1/4 teaspoon oregano leaves, crushed
1 clove garlic, minced
1 1/2 lb. sole fillets or other white fish
2 tablespoons sherry
4 oz. (1 cup) part-skim mozzarella cheese, grated
Coat 10x6 inch baking dish with non-stick cooking spray; set
aside. Heat oil in skillet and sauté mushrooms for about 3
minutes. Add spinach and continue cooking for about 1 minute or
until spinach is barely wilted; remove from heat. Add oregano
and garlic to drained sautéed vegetables; toss. Drain and pour
liquid into prepared baking dish. Divide vegetable mixture
evenly among fillets and place in the center of each. Roll each
fillet around mixture and place seam-side down in prepared
baking dish. Sprinkle fish with sherry and grated mozzarella
cheese. Bake in preheat 400 degree oven for 15–20 minutes. Serve
hot.
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