Spanish Fish Rolls
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.