Sole Florentine

Ingredients:

• 1 1/2 cups - 300 g of frozen chopped spinach, thawed and drained
• 2 hard boiled eggs, finely chopped
• 1 Tbsp or mayonnaise
• 400g - 14 oz of individually frozen fish fillets, thawed
• 1 can of 10 oz - 280 ml of condensed cream of chicken soup
• 1 cup of milk
• 1/4 tsp of dried drill weed

Cooking:

1. Drain moisture from spinach. Add rice and mix well.
2. Mix together soup, milk and dill. Add to mixture. Spoon into shallow greased 2 L baking dish.
3. Combine eggs, onion, mayonnaise. Divide equally among fillets and roll each fillet up, securing with toothpicks.
4. Place fillets on rice mixture.
5. Cover and bake at 350F (180C) for 20 to 25 minutes.

Makes 4 servings.

Nutrition information per serving: Protein 28g; Fat - 11g; Carbohydrates - 29g; Calories - 331; Dietary fibre 2,5g.

See also the following recipes:

• Sautéed Shrimp with Chipotle Sauce
• Tuna Rice Flan