Spinach-Stuffed Sole

Ingredients

• 4  4-ounce fresh or frozen sole or flounder fillets (about 1/4 inch thick)
• 1  10-ounce package frozen chopped spinach
• 1  clove garlic, minced
• 1  teaspoon olive oil
• 1/3  cup crumbled feta cheese (about 1 1/2 ounces)
• 1/2  cup herb-seasoned stuffing mix
• 2  tablespoons lemon juice
• 1  tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
•   Nonstick spray coating
•   Coarsely ground pepper
•   Fresh lemon slices (optional)
•   Fresh dill sprigs (optional)

Directions

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cook spinach according to package directions; cool slightly. Drain spinach, pressing out excess liquid until spinach is dry.

Cook garlic in olive oil in a medium saucepan till tender. Remove from heat.

Add spinach, feta cheese, stuffing mix, 1 tablespoon of the lemon juice, and the dillweed to saucepan; mix well (if mixture seems dry, add 1 tablespoon water). Spoon about 1/3 cup spinach mixture onto each piece of fish. Roll up fish around stuffing. Spray a 2-quart square or rectangular baking dish with nonstick coating. Place fish rolls, seam side down, in baking dish. Brush fish rolls with remaining 1 tablespoon lemon juice. Sprinkle lightly with pepper.

Bake, uncovered, in a 350° oven about 20 minutes or till fish flakes easily when tested with a fork. Garnish with fresh lemon slices and dill sprigs, if desired.