Reprints
A single copy of this article may be reprinted for personal, noncommercial use only.
Recipe: Spinach-stuffed sole
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/healthy-recipes/NU00558
Free
E-newsletter
Subscribe to Housecall
Our weekly general interest
e-newsletter keeps you up to date
on a wide variety of health topics.
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
Dietitian's tip: Whether baking, broiling, grilling or poaching fish, cook for 8 to 10 minutes per 1 inch of thickness measured at the thickest point. Test for doneness at the earliest time given, to prevent the fish from overcooking and losing its moist, tender texture.
Serves 2
Ingredients
- 1 teaspoon olive oil
- 2 cups fresh spinach leaves
- 2 teaspoons minced garlic
- Ground black pepper, to taste
- 2 sole (flounder) fillets, each 5 ounces
- 1/2 teaspoon butter, melted
Directions
Preheat the oven to 400 F. Lightly coat a baking dish with cooking spray.
In a skillet, heat the olive oil over medium heat. Add the spinach, garlic and pepper. Saute 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.
Nutritional analysis per serving
| Serving size: 1 fillet | |||
| Calories | 157 | Sodium | 140 mg |
| Total fat | 5 g | Total carbohydrate | 1 g |
| Saturated fat | 1 g | Dietary fiber | 1 g |
| Monounsaturated fat | 2 g | Protein | 27 g |
| Cholesterol | 71 mg | ||
- The Mayo Clinic Williams-Sonoma Cookbook. Oxmoor House: Menlo Park (CA), 2001; 204.
Find Mayo Clinic on