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Sole Stuffed with Spinach and Sour Cream Recipe

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This recipe for Sole Stuffed with Spinach and Sour Cream is from GRANDMA'S COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 fillets, about 6 ounces each, of sole, flounder, bass or red snapper
Salt
Pepper
2 teaspoons lemon juice
1 10-ounce package frozen chopped spinach, cooked, drained and squeezed thoroughly dry
1/4 cup plus 2 tablespoons sour cream
2 tablespoons thin-sliced scallion or green onion
2 tablespoons chopped fresh parsley
1/8 teaspoon garlic powder (optional)
2 teaspoons dry bread crumbs
1 tablespoon butter or margarine, melted
Directions:
Directions:
Heat oven to 374º F. Place fillets, skinned side up, on counter and sprinkle with 1 teaspoon salt, 1/8 teaspoon pepper and the lemon juice. In a bowl thoroughly mix spinach, sour cream, scallion, parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper and the garlic powder. Put filling on lower third of each fillet. Wrap rest of fillet around filling. Put filled fillets in a well-buttered 9- or 9-inch square baking dish; sprinkle with bread crumbs and drizzle with the melted butter. Bake about 20 minutes, or until the fish is no longer translucent in the thickest part.
Makes 4 servings.

 

 

 

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