This colorful entrée will please in more ways than one. This recipe is low in fat, packed with flavor, and about as heartburn-friendly as it gets.
Ingredients
For 4 servings, you will need:
| 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid |
| 2 ounces feta cheese, crumbled |
| 2 tablespoons low-fat mayonnaise |
| 1/8 teaspoon ground nutmeg |
| 2-ounce jar sliced pimento, drained and divided |
| 4 6-ounce fillets of sole or flounder |
| 2 teaspoons butter, cut into 4 pieces |
| Paprika |
Directions
Preheat oven to 400º F. Lightly spray a baking sheet with nonstick cooking spray.
In a medium bowl, combine the spinach, cheese, mayonnaise, nutmeg, and half the pimento, using a fork to blend. Place an even amount of the mixture on half of each fillet. Fold other half over to enclose mixture.
Place fillets on prepared baking sheet; top each with a piece of the butter. Sprinkle lightly with paprika. Bake for 15 minutes, or until fish flakes when tested with a fork.
To serve, place fish on serving plates, and top with a few pieces of the remaining pimento. Serve immediately.
Nutrient Information Per Serving
| Calories | 240 |
| Carbohydrate | 4g |
| Protein | 36g |
| Fat | 8g |
| Sodium | 380mg |
| Cholesterol | 110mg |
Developed by Pat Baird, M.A., R.D.
