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SPINACH & MUSHROOM SOLE

The Hippy Gourmet's Quick & Simple Cookbook
This is one classic rolled fish recipe that totally rocks! It's great for your body, and once you taste it you'll see that it's also great for your "sole."
Serves 2-4
 

Ingredients

• 1 bunch spinach, thoroughly washed
• 1 tablespoon olive oil (or butter)
• 2 green onions, chopped
• 8-10 mushrooms of your choice, chopped
• Pepper and sea salt, to taste
• 1 pound fresh sole fillets
• 1/2 lemon
• 1 jar (25-28 ounces) pasta sauce of your choice
 

Directions

Preheat the oven to 350 degrees.

Heat a large, dry pan over a medium-high flame. No oil is necessary since the water on the spinach leaves will prevent sticking. Cook the spinach until completely wilted, about 2 minutes, then set aside to cool. Drain the spinach well and chop. If you want to make sure it's totally dry, press it in a clean kitchen towel.

Heat the olive oil over a medium-high flame. Saute the onions and mushrooms together. When the onions are soft and lightly brown, add the spinach. Cook for 1 to 2 minutes. Season with a bit of pepper and sea salt.

In a casserole dish, lay out the slices of sole, squeezing a little lemon juice over the tops of the fillets. Spoon a nice mound of spinach on each fillet, then roll it up around the spinach, leaving the end under the bottom of the roll-up. Pour tomato sauce on top of each fillet. Sprinkle with a bit more sea salt and pepper. Bake for 25 to 35 minutes, or until fillets feel slightly firm to the touch.