150 g fresh spinach 5 oz
1 small onion, chopped
15 ml butter or margarine 1 tbsp
250 ml mushrooms, chopped 1 cup
50 ml bread crumbs 1/4 cup
500 g sole fillets 1 lb
salt, pepper & dried thyme to taste
1/2 lemon
paprika
Steam spinach until tender; drain well. In a small skillet over medium-high heat, cook onion in butter for about 5 minutes or until browned. Add mushrooms; cook for 3 minutes. In a food processor; combine spinach, mushroom mixture and breadcrumbs. Process using on/off motion until coarsely chopped.
Season fish fillets with salt, pepper and thyme. Spoon spinach filling over each fillet; roll up and secure with toothpicks. Place fish seam side down in nonstick baking pan. Bake, uncovered, in preheated 425 F (220 C) oven for 10 minutes per inch (2.5 cm) of thickness or until fish flakes easily with fork. Remove toothpicks and serve.
Serves 4