Spinach-stuffed Sole
.
Yield
2 servingsPrep
5 minCook
12 minReady
20 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| 2 | cups |
spinach
fresh |
|
| 2 | teaspoons |
garlic
minced |
|
| 1 | x |
black pepper
ground to taste |
*
|
| 2 | each |
sole fillets
one about 5 ounces |
*
|
| ½ | teaspoon |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 473 | ml |
spinach
fresh |
|
| 1E+1 | ml |
garlic
minced |
|
| 1 | x |
black pepper
ground to taste |
*
|
| 2 | each |
sole fillets
one about 5 ounces |
*
|
| 2.5 | ml |
butter
melted |
|
Directions
Preheat the oven to 400℉ (200℃). Lightly coat a baking dish with cooking spray.
In a skillet, heat the olive oil over medium heat.
Add the spinach, garlic and pepper.
Sauté until the spinach starts to wilt, 2 to 3 minutes.
Place the sole fillets in the prepared baking dish.
Place half of the spinach mixture in the middle of each fillet and roll up.
Place the rolled fillets seam-side down.
Brush with melted butter.
Bake until the fish is opaque throughout when tested with the tip of a knife, 8 to 10 minutes.
Transfer to individual plates and serve immediately.
