Source: Enlitened Kosher Cooking by Nechama Cohen

Spinach, leeks, and garlic form the stuffing for fish fillets.

Servings

4 sole fillet (4 ounces each, any variety of fish thin enough to roll)
0.5 fresh lemons , juiced
2 cup fresh baby spinach
1 cooking spray
1 fresh leeks , sliced (see Tip)
2 medium garlic cloves , peeled and minced
1 pinch salt and pepper (to taste)
1 pinch ground paprika (to taste)
1 cup romaine lettuce (or a mix of greens)

1 Preheat oven to 350 degrees F. Place fish fillets on a plate and sprinkle with lemon juice, salt and pepper on both sides. Refrigerate.
2 Steam spinach until wilted, then chop by hand or machine.
3 Spray pan with non-stick cooking spray and saute leeks until soft. Add garlic and stir for a minute, then add spinach and stir for another minute to blend flavors.
4 Rinse fish fillets; pat dry. Fill with a quarter of the spinach mix. Roll up and secure with a toothpick.
5 Spray a small, lined roasting pan with non-stick cooking spray and line up the fillets in the pan. Sprinkle with salt, pepper and paprika to taste. Bake uncovered for 20 minutes, or until fish flakes. Remove from oven and cover with aluminum foil to keep warm.

Tip: When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.