Spinach Stuffed Baked Sole

Ingredients

• 6 Vital Choice sole fillet portions (4 to 6 ounces each)
• 2 teaspoons Vital Choice organic extra virgin olive oil
• 1/2 cup dry white wine or Vital Choice organic chicken broth
• 3 shallots, finely diced (1/4 cup)
• 1 teaspoon garlic and herb seasoning
• 2 cups fresh, de-stemmed spinach (or 10 ounces frozen chopped spinach, thawed and squeezed dry)
• 1/3 cup finely shredded Parmesan

Instructions

1. Preheat oven to 350°F. Lightly coat a baking dish with olive oil.
2. Make spinach filling: Heat oil in a medium skillet over medium-high heat. Add shallots and seasoning; cook 3 to 5 minutes or until shallots are tender. Add spinach and wine. Cook 2 to 3 minutes or until wine has evaporated, stirring occasionally.
3. Transfer spinach mixture to a medium bowl; let stand 10 minutes to cool. Add Parmesan; toss until well-combined. Set aside.
4. Place sole fillets on a clean work surface; season both sides with pepper to taste.
5. Place 3 rounded tablespoons of the filling on the center of each fillet. Fold the tail end of each fillet over filling and roll up, securing with toothpicks if necessary.
6. Place rolls, seam side down, in baking dish; coat lightly with olive oil. Bake 20 to 25 minutes or until heated through and fish flakes easily with a fork. Transfer to a platter and serve.