Preheat oven to 350°F. Place fish fillets on a plate and sprinkle
with lemon juice, salt and pepper on both sides. Refrigerate.
Steam spinach until wilted, then chop by hand or machine.
Spray pan with non-stick cooking spray and sauté leeks until
soft.
Add garlic and stir for a minute, then add spinach and stir for another
minute to blend flavors.
Rinse fish fillets; pat dry. Fill with a quarter of the spinach mix.
Roll up and secure with a toothpick.
Spray a small, lined roasting pan with non-stick cooking spray and
line up the fillets in the pan. Sprinkle with salt, pepper and paprika
to taste. Bake uncovered for 20 minutes, or until fish flakes. Remove
from oven and cover with aluminum foil to keep warm.
Serve with mustard sauce (see p. 206).
Note:
Frozen chopped spinach can be added directly to the leeks instead
of steamed spinach. It should be defrosted and drained well beforehand.
Nutrition Facts
Serving size (fillet) 1
(oz) 4
(g) 120
Calories 147
Protein (g) 28
Carbs (g) 0.8
Fat (g) 2
Sat. Fat (g) 0.5
Cholesterol (mg) 72
Sodium (mg) 174
Calcium (mg) 100
Fiber (g) 1
Exchanges:
Lean meat protein 4
