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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âThis is an unusual but delicious combination of ingredients,â says Dixie Terry of Goreville, Illinois. âFor a great company meal, I serve it with a chilled green bean salad and sliced French bread that's been spread with butter and dried basil, then baked. A strawberry ice cream pie makes a delicious dessert.â Ingredients:
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry |
1/2 cup sliced green onions |
1/3 cup sour cream |
1-1/4 pounds sole fillets |
lemon-pepper seasoning |
1 tablespoon cornstarch |
1 tablespoon water |
1 can (14-1/2 ounces) stewed tomatoes, undrained |
Directions:
1. In a small bowl, combine the spinach, onions and sour cream. Spread into an ungreased 13-in. x 9-in. baking dish.
2. Cut sole fillets into 6-in. x 2-in. strips; carefully roll up and secure with toothpicks. Place over spinach mixture. Sprinkle with lemon-pepper. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
3. In a saucepan, combine cornstarch and water until smooth. Gradually add tomatoes. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard toothpicks from roll-ups. Spoon tomato sauce over roll-ups and spinach mixture. Yield: 4 servings.
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