Spinach and Pesto Stuffed Sole

Ingredients:

2 Dover Sole Filets (or other white fish)
2 tbs. olive oil
1 cup fresh mushrooms, sliced
1 tbs. minced fresh garlic
1/2 cup fresh spinach, stems removed
1 or 2 tbs pesto
2 tbs. lime juice
2 tbs. feta cheese

Directions:

Preheat oven to 400 F.

Spray a 2 quart round baking dish with nonstick cooking
spray.

Heat oil in skillet; saute mushrooms and garlic about 3 minutes
or until tender.

Add spinach and continue cooking about 1 minute or until
spinach is barely wilted. Remove from heat; drain liquid into
prepared baking dish.

Add pesto to drained sauteed vegetables; stir to mix
ingredients.

Divide vegetable mixture evenly between fillets, placing filling
in center of each fillet.

Roll fillet around mixture and place seam-side down in
prepared baking dish.

Sprinkle with lime juice, then feta cheese. Bake 35 minutes or
until fish flakes easily. Lift out with a slotted spoon.

*******

I served this with some brussel sprouts, and it was so
delicious! I will definitely make it again!

This is not an original recipe from me. The original recipe can
be found on SparkPeople.com but, since I modified it, I post it
here the way I made it.