Stuffed sole~

6 servings

Ingredients

Quantity Ingredient
1 pack Cornbread stuffing mix
2 tablespoons Butter or margarine
1 pack Frozen chopped spinach --
Thawed
6 4-oz Sole fillets
2 tablespoons Lemon juice
2 tablespoons Dry white wine
Pepper

Directions

Prepare the stuffing according to package directions, except use only 2 tablespoons butter and 1½ cups water. Squeeze the spinach to remove most of the liquid. Stir the spinach into the stuffing and let cool. Preheat the oven to 400F. Rinse the fish in cold water and pat dry with paper towels. Lay the fillets flat on a work surface.

Press a generous ½ cup stuffing evenly over the top of each fillet, leaving 1 inch at the thickest ends clear. Beginning at the thin tail end, gently roll up the fillets. Pierce the rolls with a toothpick or small skewer if needed to hold secure. Stand the fish rolls on their ends, so the spiral design shows, in a lightly oiled baking dish. Combine the lemon juice with the wine and drizzle over fish.

Sprinkle with pepper. Cover the pan and bake in the oven until the sole is opaque through the center, 12-15 minutes.

Per serving: Calories 190; fat 5⅕ g; cholesterol 10 mg; carbohydrate 16.9 g; fiber ⅘ g; protein 17.7 g; sodium 371 mg; potassium 502 mg; calcium 107 mg. Excellent source of vitamin A.

Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994 From: Marjorie Scofield Date: 06-25-95 (21:10) (160) Fido: Recipes

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