Spinach-Stuffed Sole
- Gluten free
- Lactose free
- Low calorie
- Low carb
These healthy bundles of fish and vegetables are low in calories but high in flavour.
Ingredients
- 1 bunch spinach, blanched, drained and chopped, or 1 pkg (300 g) frozen chopped spinach, thawed
- 3 green onions (white and light green parts only), minced
- 1 small clove garlic, pressed or minced
- 1/4 cup (60 mL) pine nuts, lightly toasted (optional)
- 4 tsp (20 mL) extra-virgin olive oil
- 3/4 tsp (4 mL) salt
- 1 egg white
- 6 thin slices prosciutto or Serrano ham
- 6 sole fillets (about 1-1/2 lb/750 g)
- 1/4 tsp (1 mL) black pepper
Preparation
In large bowl, toss together spinach, onions, garlic, pine nuts (if using), oil, salt and egg white until thoroughly mixed.
On work surface, lay prosciutto slice; place fish fillet, lengthwise, on top. Place one-sixth of spinach mixture on one end of fillet. Roll up fillet to opposite end, then roll prosciutto around stuffed fillet; place bundle on heatproof plate. Repeat with remaining ingredients. Sprinkle with pepper.
Place plate in hot steamer; steam, covered, over high heat until fish flakes easily and stuffing is hot, 12 to 15 minutes. Pouring off and discarding juices, transfer to serving platter.
Makes 6 servings.
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