Sole and Spinach Casserole |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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An easy and light recipe from Barbara Gibbons, 'The Slim Gourmet'. Although I haven't tried this, I'm sure it will appeal to calorie counters as well as those on low-carb diets. Let me know what you think! Ingredients:
2 (12 ounce) packages fresh spinach, chopped or 2 (10 ounce) packages frozen chopped spinach, thawed |
2 tablespoons minced onions |
1/2 cup nonfat milk |
4 slices light cheddar cheese, shredded |
4 (4 ounce) sole fillets, fresh or thawed |
2 tablespoons lemon juice |
salt and pepper |
paprika |
Directions:
1. Cook fresh spinach in a tightly covered saucepan with no liquid added.
2. (If using frozen spinach, drain thoroughly but do not cook).
3. Combine spinach with onion and spread in a shallow nonstick baking pan coated with cooking spray.
4. Add milk, sprinkle with cheese, and arrange fillets over cheese in a single layer.
5. Sprinkle dish with lemon juice, salt, pepper, and paprika.
6. Cover pan tightly with foil.
7. Bake in a preheated 400 degree oven for 20 minutes.
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