Spinach-Stuffed Sole

• Nonstick cooking spray

• 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 fillets of sole or other white fish

• 2 Tbsp sherry

• 4 oz (1 C) part-skim mozzarella cheese, grated

Directions

• 1

  Preheat oven to 400 °F. Spray a 10×6-inch baking dish with nonstick cooking spray.

• 2

  Heat the olive oil in a skillet; sauté the mushrooms for about 3 minutes or until tender.

• 3

  Add spinach, and continue cooking for about 1 minute or until spinach is barely wilted. Remove from heat; drain liquid into prepared baking dish.

• 4

  Add oregano and garlic to drained sautéed vegetables; stir to mix ingredients.

• 5

  Divide vegetable mixture evenly among fillets, placing filling in center of each fillet.

• 6

  Roll fillet around mixture and place seam-side down in prepared baking dish.

• 7

  Sprinkle with sherry, then grated mozzarella cheese. Bake 15 to 20 minutes, or until fish flakes easily with a fork in the thickest part. Lift out with a slotted spoon, and serve.