6 4-ounce sole fillets1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
1 medium fresh tomato, diced
5 cups fresh spinach
1 cup shredded mozzarella cheese
1 8-ounce container nonfat ricotta cheese
1/2 teaspoon sea salt
3 cups cooked spaghetti
1 1/2 cups Marinara Sauce (see recipe below)
3 cups Broccolini with Garlic and Olive Oil (see recipe below)
- Preheat the oven to 350°. Lightly spray a baking sheet with canola oil.
- Place sole fillets between 2 pieces of plastic wrap and tap lightly with a mallet until flat, about 1/4-inch thick, being careful not to tear fish. Remove plastic wrap and lay sole fillets on the baking sheet.
- In a medium-sized sauté pan, sauté onions in the olive oil until translucent. Add tomatoes and spinach. Cook until spinach is wilted. Drain, if necessary. Allow to cool, then fold in mozzarella, ricotta and salt.
- Place 1/4 cup spinach mixture on each fish fillet. Roll the fillets. Bake for 10 minutes, or until fish is opaque at the center and cheese is melted.
- Serve each fish roll with 1/2 cup pasta, 1/4 Marinara Sauce and 1/2 cup Broccolini with Garlic and Olive Oil.
Makes 6 servings, each complete meal containing approximately:
430 calories
42 gm. carbohydrate
15 gm. fat
67 mg. cholesterol
34 gm. protein
705 mg. sodium
7 gm. fiber
COURTESY OF CANYON RANCH: NOURISH
E-Mail Story
Print Story
