Spinach-stuffed Sole With Lemon-chive Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 (4 ounce) sole fillets, skinless (fresh or frozen) or 4 (4 ounce) flounder (fresh or frozen) or 4 (4 ounce) fish fillets, about 1/4 inch thick (fresh or frozen)
• salt and black pepper
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 beaten egg
• 1 cup herb seasoned stuffing mix, slightly crushed
• 2 tablespoons slivered almonds, toasted (see tip below)
• 1/3 cup sour cream
• 1/3 cup mayonnaise or 1/3 cup salad dressing
• 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 1 teaspoon lemon rind, finely shredded
• 1/2 teaspoon prepared mustard
• 1/4 cup whipping cream
• 1 tablespoon snipped fresh chives
• snipped fresh chives (optional) or thinly sliced green onion (optional)

Recipe

• 1 thaw fish, if frozen.
• 2 rinse fish; pat dry with paper towels.
• 3 season with salt and pepper; set aside.
• 4 for filling, drain spinach; squeeze out excess liquid.
• 5 in a medium bowl combine spinach, egg, stuffing mix, and almonds.
• 6 spoon one-fourth of the filling onto the widest end of each fillet.
• 7 roll up, securing rolls with wooden toothpicks.
• 8 place fish in a greased 2-quart square baking dish.
• 9 bake, covered, in a 350 degree f oven for 30 to 35 minutes or until fish flakes easily when tested with a fork and filling is heated through.
• 10 meanwhile, for sauce, in a small saucepan combine sour cream, mayonnaise, thyme, lemon peel, and mustard.
• 11 cook and stir over low heat until until heated through (do not boil).
• 12 remove from heat.
• 13 in a medium mixing bowl beat whipping cream with an electric mixer on low speed until soft peaks form (tips curl).
• 14 fold whipped cream and the 1 tablespoon chives into sour cream mixture.
• 15 serve immediately over fish.
• 16 if desired, sprinkle with additional snipped chives or thinly sliced green onions.