Spanish Fish Rolls

Spanish Fish Rolls

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Spanish Fish Rolls

Serves: 6

Preparation Time: 40 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 2-QT stainless Mixing Bowl, Large Skillet

  • ½ bag frozen spinach, chopped
  • ½ cup feta cheese
  • ½ cup cottage cheese (or low fat cottage cheese)
  • 2 teaspoons fresh grated lemon zest, blade #1
  • 3 gloves garlic, minced
  • 1 teaspoon fresh oregano, minced fine (or dried)
  • 6 thin fish fillets (sole)

Drain excess water from spinach and cheese. In a mixing bowl, combine spinach, feta cheese, cottage cheese, lemon zest, garlic and oregano. Mix well.

Place ¼ of spinach/cheese mixture in center of each fish fillet. Starting with the narrow end of the fillet, roll fish over filling. Place seam-side down in large skillet, cover (close vent) and cook over medium-low heat for 30 minutes.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 257; Fat Grams 6; Carbohydrate Grams 10; Protein Grams 40; Cholesterol mg 104; Sodium mg 518.

THE POINT SYSTEM: Calorie Points 2 ½; Protein Points 5; Fat Grams 6; Sodium Points 23; Fiber Points 1; Carbohydrate Points ½; Cholesterol Points 10.