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Spinach-Stuffed Sole

Spinach-Stuffed Sole – Forkwise recipe card (illustration, no photo yet)
DinnerAmerican⏱ 35 minServes 4MediumGluten-freeEgg-freeDiabetic-friendlyNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 tsp olive oil
  • ½ lb fresh mushrooms, sliced
  • ½ lb fresh spinach, chopped
  • ¼ tsp oregano leaves, crushed
  • 1 clove garlic, minced
  • 1½ lb sole fillets or other white fish
  • 2 tbsp sherry
  • 4 oz (1 C) part-skim mozzarella cheese, grated
  • nonstick cooking spray, as needed

Method

  1. Preheat oven to 400 ºF.
  2. Coat 10- by 6-inch baking dish with nonstick cooking spray.
  3. Heat oil in skillet and sauté mushrooms for about 3 minutes or until tender.
  4. Add spinach and continue cooking for about 1 minute or until spinach is barely wilted. Remove from heat and drain liquid into prepared baking dish.
  5. Add oregano and garlic to drained sautéed vegetables. Stir to mix ingredients.
  6. Divide vegetable mixture evenly among fillets and place in center of each.
  7. Roll each fillet around mixture and place seam-side down in prepared baking dish.
  8. Sprinkle with sherry, then grated mozzarella cheese. Bake for 15–20 minutes or until fish flakes easily. Lift out with slotted spatula.

Recipe source: National Heart, Lung, and Blood Institute (NHLBI), NIH · Public domain (U.S. Government work) · NHLBI · Text extracted from PDF; no wording changes
No photo yet – illustrated placeholder.