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Fish Fillets Stuffed with Fresh Spinach
Source: Enlitened Kosher Cooking by Nechama Cohen

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

Prep Time: 12 minutes
Cook Time: 20 minutes
Difficulty: Easy

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 Vegetables , 3 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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4 each  sole fillet
0 1/2 each  fresh lemons
2 cup  fresh baby spinach
1 each  cooking spray
1 each  fresh leeks
2 each  medium garlic cloves
1 pinch  salt and pepper
1 pinch  ground paprika
1 cup  romaine lettuce
  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.

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