Ingredients Jump to Instructions ↓

  1. 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry 1/2 cup sliced green onions 1/3 cup BREAKSTONE'S® Sour Cream 1-1/4 pounds sole fillets Lemon-pepper seasoning 1 tablespoon cornstarch 1 tablespoon water 1 can (14-1/2 ounces) stewed tomatoes, undrained

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the spinach, onions and sour cream. Spread into an ungreased 13-in. x 9-in. baking dish. Cut sole fillets into 6-in. x 2-in. strips; carefully roll up and secure with toothpicks. Place over spinach mixture. Sprinkle with lemon-pepper. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. In a saucepan, combine cornstarch and water until smooth. Gradually add tomatoes. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard toothpicks from roll-ups. Spoon tomato sauce over roll-ups and spinach mixture. Yield: 4 servings.


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