Spinach and Kalamata Stuffed Sole

8 cups baby spinach, washed
1 14 1/2 ounce can diced tomatoes
1/2 cup kalamata olives, chopped
1 1/2 pound sole fillets
1 tablespoon aged sherry vinegar

Preheat the oven to 450 degrees. Coat a baking dish with cooking spray.
Combine the spinach, tomatoes and olives in a bowl. Toss thoroughly.
Lay a sole fillet out in the baking dish (smooth side facing up). Place a
mound of spinach mixture in the center and fold the ends over to enclose
filling (compact filling somewhat when you enclose it). Place roll seam-
side-down in baking dish. Repeat with remaining fish. Place any remaining
spinach around the rolls, and pour liquid remaining in the bowl over the
fish. Sprinkle vinegar over baking dish and cover with foil.
Bake for 15 minutes, remove the foil and spoon the juices in the pan over
the fish. Bake uncovered for 5 more minutes.
Makes 4 servings.
Calories 156, Fat 4 g, Carbs 4 g, Sodium 341 mg, Fiber 0 g.


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