When I went to pick up my mail yesterday, I was greeted by our monthly electric bill, a handful of store catalogs and some postcard advertisements. Among the plethora of paper was a magazine that I would usually toss aside quickly upon returning to my apartment. Yesterday, however, I did a double take when I noticed that a healthy recipe was included within the publication.
The recipe was for Spinach Stuffed Sole. Sole is a light, flaky, white fleshed fish that is a low calorie source of lean protein. The protein found in Sole helps to moderate mood swings by slowing the absorption of carbohydrates (which keeps blood sugar levels stable) and decreasing the risk of cardiovascular disease and weight gain. Stuffing the Sole with spinach and mushrooms also adds iron, selenium, antioxidants and vitamins A, B2, C, K and D to the body!
Having gathered the necessary fresh ingredients at the market, I hope tonight's dinner will go "swimmingly" :)
Spinach Stuffed Sole
Ingredients:
Coconut Oil, for coating dish
1 tsp Coconut Oil, for heating skillet
1/2 lb fresh mushrooms, Sliced
1/2 lb fresh spinach, Chopped
1/4 tsp fresh oregano leaves, Crushed
1 clove garlic, Minced
1 1/2 lbs Sole Fillets
2 tbsp sherry
4 oz Part Skim Mozzarella Cheese, Grated
Preparation:
1. Preheat oven to 400 degree F
2. Coat a 10" x 6" baking dish with coconut oil
3. Heat coconut oil in skillet and saute mushrooms for approx. 3 minutes
4. Add spinach to the skillet and cook for an additional 1 minute. Remove from the heat and drain liquid into your prepared baking dish
5. Add oregano and garlic to your skillet (which should still include the mushrooms and spinach). Stir to mix ingredients
6. Divide vegetable mixture evenly among fillets and place in the center of each
7. Roll each fillet around the mixture and place seam-side down in your prepared baking dish
8. Sprinkle with sherry, then grated mozzarella cheese
9. Bake for 15 - 20 minutes or until the fish flakes easily
10. Serve warm
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