SPINACH-STUFFED SOLE

1½ Pounds fish, fillet of sole
1 Teaspoon olive oil (extra virgin)
½ Pound fresh mushrooms, sliced
½ Pound fresh spinach
¼ Teaspoon oregano leaves
1 Garlic clove, minced
2 Tablespoons dry sherry
4 Ounces part-skim mozzarella cheese

Preheat oven to 400F. Coat 10- by 6-inch baking dish with nonstick cooking spray. Heat oil in skillet and sautee mushrooms until tender, about three minutes. Add spinach and continue cooking for one minute or until spinach is barely wilted. Remove from heat and drain liquid into prepared baking dish. Add oregano and garlic to drained sautéed vegetables. Stir to mix ingredients. Divide vegetable mixture evenly among fillets and place in center of each. Roll each fillet around mixture and place seam-side down in prepared baking dish. Sprinkle with sherry, then grated mozzarella cheese. Bake for 15 to 20 minutes or until fish flakes easily. Lift out with slotted spoon.

Serving size: ¼ of dish
Calories: 273
Fat: 9 g
Cholesterol: 95 mg
Carbohydrate: 6 g
Protein: 39 g
Sodium: 163 mg

TIP: Serve with vegetables, like carrots and peas and brown rice.

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