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Spinach Sole Roll-Ups

 Spinach Sole Roll-Ups
“This is an unusual but delicious combination of ingredients,” says Dixie Terry of Goreville, Illinois. “For a great company meal, I serve it with a chilled green bean salad and sliced French bread that's been spread with butter and dried basil, then baked. A strawberry ice cream pie makes a delicious dessert.”
4 ServingsPrep/Total Time: 30 min.


  • 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
  • 1/2 cup sliced green onions
  • 1/3 cup sour cream
  • 1-1/4 pounds sole fillets
  • Lemon-pepper seasoning
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained


  • In a small bowl, combine the spinach, onions and sour cream. Spread
  • into an ungreased 13-in. x 9-in. baking dish.
  • Cut sole fillets into 6-in. x 2-in. strips; carefully roll up and
  • secure with toothpicks. Place over spinach mixture. Sprinkle with
  • lemon-pepper. Bake, uncovered, at 350° for 15-20 minutes or
  • until fish flakes easily with a fork.
  • In a saucepan, combine cornstarch and water until smooth. Gradually
  • add tomatoes. Bring to a boil over medium heat; cook and stir for 2
  • minutes or until thickened. Discard toothpicks from roll-ups. Spoon
  • tomato sauce over roll-ups and spinach mixture. Yield: 4 servings.
Nutritional Facts: 1 serving (prepared with reduced-fat sour cream) equals 213 calories,

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Spinach Sole Roll-Ups (continued)

Nutritional Facts: 4 g fat (2 g saturated fat), 75 mg cholesterol, 388 mg sodium, 14 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.