Stuffed Fish Fillets
Spinach and tomatoes, mixed with Parmesan cheese and pine nuts, make a delicious -- and attractive -- filling for rolled white-fish fillets. Red, white and green: all the colors of the Italian flag!
Credit: Lifestyle Cooks
Servings: 4
Ingredients:
* 2 cloves garlic, minced
* 2 tablespoons olive oil
* 10 ounces spinach, cleaned, stems removed, chopped
* 2 cups chopped fresh tomatoes
* 1/2 cup pine nuts, chopped
* 1/4 cup Parmesan cheese
* 2 pounds flounder or sole fillets
Directions:
Preheat the oven to 375 degrees F.
Saute the garlic in the olive oil until golden. Add the spinach and tomatoes and cook for 5 minutes. Remove from heat and stir in the pine nuts and Parmesan cheese.
Place each fillet on a cutting board. Divide the filling between the fillets. Roll up each fillet around the filling, spooning in any filling that falls out. Place the rolls in a 13-by-9-by-2-inch baking dish lightly sprayed with nonstick cooking spray. Cover the pan with foil and bake the fillets for 20 to 25 minutes, until tender and flaky.
