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Spinach stuffed sole
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| 1 tsp | olive oil |
| 1/2 lb | fresh mushrooms |
| 1/2 lb | fresh spinach |
| 1/4 tsp | oregano leaves |
| 1 clove | garlic |
| 1 1/2 ponds fish, fillet of sole | |
| 2 tbsp | dry sherry |
| 4 ounces | part skim mozzarella cheese |
| Cooking spray | |
Prep;
1- preheat oven to 400 degrees
2- coat 10- by 6 inch baking dish with nonstick cooking spray
3- heat oil in skillet and sauté mushrooms until tender, about 3 minutes
4- add spinach and continue cooking for one minute or Neil spinach is barely wilted. Remove from heat and drain liquid into prepared baking dish
5- add oregano and garlic to drained sautéed vegetables. Stir to mix ingredients
6- divide vegetable mixture evenly among fillets and place in cent of each
7- roll each fillet around mixture and place seam side down in prepared baking dish
8- sprinkle with sherry, then grated mozzarella cheese. Bake 15-20 minutes or until fish flakes easily.
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