Spinach Sole Roll-Ups

Name: Spinach Sole Roll-Ups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 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

“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.”

Ingredients

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

Directions

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.

Nutrition Facts

1 each: 213 calories, 4g fat (2g saturated fat), 75mg cholesterol, 388mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

Originally published as Fillet of Sole with Spinach and Tomatoes in Quick Cooking September/October 2005