Stuffed Sole

A very impressive entree.

Your family will love this dish
Serve with steamed vegetables or green salad.


Stuffed Sole With Walnuts and Cheese

2 teaspoons olive oil
1/4 cup minced onion
4 cups chopped spinach
1/4 teaspoon each salt and pepper
1 cup cooked brown rice
1/4 cup shredded cheddar cheese
2 teaspoons lemon zest
1/2 cup crushed walnuts
4 pieces of sole, bones removed.

In large non-stick skillet, heat oil over medium heat.
Add onions; cook until tender but not browned, about 5 minutes. Stir in spinach, salt and pepper and cook just until spinach starts to wilt, about 3 minutes. Remove from heat.
Add cooked rice to spinach and stir in lemon zest until well combined.
Spread spinach mixture evenly over sole and sprinkle with crushed walnuts and cheese. Roll up gently using toothpicks or twine to secure.
Place sole on a lined rimmed baking sheet and bake in 375°F (190°C) oven until fish is cooked through, about 15 minutes.

Makes 4 servings.
Enjoy