Spinach-Filled Fish Rolls

Discover a whole new way to roll up color and flavor in good-for-you fish. MORE+ LESS-

By Betty Crocker Kitchens

October 29, 2008

pound sole, orange roughy or flounder fillets

1 1/2

cups firmly packed spinach leaves

1/4

teaspoon garlic salt

1/3

cup fat-free mayonnaise or salad dressing

1/2

teaspoon Dijon mustard

1/4

cup garlic-flavored croutons, crushed

Lemon wedge, if desired

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1

Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking spray. If fish fillets are large, cut into 4 serving pieces.
2

Place spinach on fish; sprinkle with garlic salt. Roll up each fillet, beginning at narrow end. Place rolls, with points underneath, in baking dish. Mix mayonnaise and mustard; spoon onto each roll. Sprinkle with crushed croutons.
3

Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Serve with lemon wedges.

Want to replace some of the meat in your diet with fish? Try lean white fish such as orange roughy, halibut, cod, haddock or sole. With a subtle yet distinct flavor, these fish lend themselves to countless menu options. Low in fat and calories, they are also a good source of protein, plus the heart-smart omega-3 fats.