• 2 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Tips

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 doesn't burn.

Nutrition Facts

427 calories; 29 g total fat; 8 g saturated fat; 9 g polyunsaturated fat; 9 g monounsaturated fat; 143 mg cholesterol; 702 mg sodium. 517 mg potassium; 14 g carbohydrates; 3 g fiber; 3 g sugar; 26 g protein; 0 RE vitamin a; 10544 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 10 mcg vitamin b12; 131 mg calcium; 2 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0