SPINACH STUFFED WHITEFISH

1 lb (4 fillets) sole or other whitefish, fresh or frozen

1 pkg (10-oz) frozen chopped spinach
1 garlic clove, minced
1 tsp olive or canola oil
1/3 cup crumbled feta cheese
1/2 cup herb stuffing mix
2 tbsp lemon juice
1 tsp dried dill
nonstick canola cooking oil spray
coarsely ground black pepper
fresh lemon slices for garnish, if desired
fresh dill sprigs for garnish, if desired

If using frozen fish, thaw completely.
Rinse fish and pat dry with paper towels.

Cook the spinach according to the package directions; cool slightly then press until dry.

In a medium saucepan, heat the oil and add garlic; cook until tender. Remove from the heat.  Add the spinach, cheese, stuffing mix, dill, and one tablespoon of the lemon juice; mix to blend.  If the mixture is too dry, add a few drops of water.  Spoon 1/4 of the mixture onto each piece of fish; roll up the fish around the mixture.

Spray a 2-quart square baking dish with cooking oil spray.  Place the fish rolls, seam side down, in the baking dish.  Brush the remaining lemon juice over the fish rolls and then sprinkle with the pepper.

Bake, uncovered, in 350-degree oven approximately 20 minutes or until the fish easily flakes with a fork.  Garnish with the lemon slices and dill sprigs, if desired.

Yield: 4 servings

file photo for reference