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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fish Fillets Stuffed with Fresh Spinach

Source: Enlitened Kosher Cooking by Nechama Cohen

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	133.8

Total Carbs	6.0 g

Dietary Fiber	1.4 g

Sugars	1.4 g

Total Fat	1.7 g

Saturated Fat	0.3 g

Unsaturated Fat	0.4 g

Potassium	637.9 mg

Protein	22.1 g

Sodium	122.2 mg

Dietary Exchanges 1.7 Fat, 0.9 Vegetables, 0.0 Fruits, 2.9 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each sole fillet 0.5
0 1/2 each fresh lemons 2.0
2 cup fresh baby spinach 1.0
1 each cooking spray 1.0
1 each fresh leeks 2.0
2 each medium garlic cloves 1.0
1 pinch salt and pepper 1.0
1 pinch ground paprika 1.0
1 cup romaine lettuce

Directions

Preheat oven to 350 degrees F. Place fish fillets on a plate and sprinkle with lemon juice, salt and pepper on both sides. Refrigerate.
Steam spinach until wilted, then chop by hand or machine.
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.
Rinse fish fillets; pat dry. Fill with a quarter of the spinach mix. Roll up and secure with a toothpick.
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.