Spinach-Stuffed Sole with Lemon-Chive Sauce

The quick and easy spinach stuffing in this lean baked fish recipe adds flavor and texture.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 30 mins 350°F

Spinach-Stuffed Sole with Lemon-Chive Sauce

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Season with salt and pepper; set aside. For filling, drain spinach; squeeze out excess liquid. In a medium bowl combine spinach, egg, stuffing mix, and almonds.
  2. Spoon one-fourth of the filling onto the widest end of each fillet. Roll up, securing rolls with wooden toothpicks. Place fish in a greased 2-quart square baking dish. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily when tested with a fork and filling is heated through.
  3. Meanwhile, for sauce, in a small saucepan combine sour cream, mayonnaise, thyme, lemon peel, and mustard. Cook and stir over low heat until until heated through (do not boil). Remove from heat. In a medium mixing bowl beat whipping cream with an electric mixer on low speed until soft peaks form (tips curl). Fold whipped cream and the 1 tablespoon chives into sour cream mixture. Serve immediately over fish. If desired, sprinkle with additional snipped chives or thinly sliced green onions. Makes 4 servings.

From the Test Kitchen

Toasting heightens the flavor of nuts, seeds, and coconut. To toast, spread the food in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice so the food doesnt burn.

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Nutrition Facts (Spinach-Stuffed Sole with Lemon-Chive Sauce)

  • Per serving:
  • 427 kcal ,
  • 29 g fat
  • (8 g sat. fat ,
  • 9 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 143 mg chol. ,
  • 702 mg sodium ,
  • 14 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 26 g pro.
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