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Sole Stuffed With Broccoli And Cheese

Even though most fish is naturally low in fat, many recipes transform this good-for-you food into a high-calorie entree. This recipe simply switches to reduced-fat ingredients to create a healthier version of this classic dish.

Type: Fish, Low Fat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Fresh or frozen sole fillets - (4 oz ea)
1 cup 146g / 5.1ozBroccoli florets - chopped
2   Egg whites - lightly beaten
1/2 cup 73g / 2.6ozSoft-style Neufchatel cheese spread
1/2 cup 118mlFat-free plain yogurt
3 tablespoons 45mlGrated Parmesan cheese
3/4 cup 82g / 2.9ozHerb-seasoned stuffing mix
1 tablespoon 15mlEvaporated skim milk
1 tablespoon 15mlDry white wine
  (or nonalcoholic white wine)

Recipe Instructions

Thaw the fish, if frozen. Set aside.

In a large saucepan with a tight-fitting lid, bring 1 inch of water to a boil. Place the broccoli in a steamer basket and set the basket in the saucepan, making sure the basket sits above the water. Cover the saucepan and steam about 8 minutes or until the broccoli is crisp-tender.

Meanwhile, preheat the oven to 350 degrees. In a medium bowl, stir together the egg whites, 1/4 cup of the Neufchatel cheese, 1/4 cup of the yogurt and 2 tablespoons of the Parmesan cheese. Add the steamed broccoli and stuffing mix to the cheese mixture. Stir until well combined.

Lightly spray a 10- by 6- by 2-inch baking dish with no-stick spray. Assemble the fish rolls by spooning one-quarter of the stuffing onto one end of each fillet. Roll the fillets around the stuffing. Secure each with a toothpick.

Place the rolls, seam-side down, in the prepared baking dish. Cover with foil. Bake for 30 to 35 minutes or until the fish flakes easily when tested with a fork.

Meanwhile, in a small saucepan stir together the remaining 1/4 cup of Neufchatel cheese, milk and wine. Cook and stir until heated through. Remove the saucepan from the heat and stir in the remaining 1/4 cup of yogurt. Cook and stir over low heat just until heated. (Do not overheat, otherwise the yogurt will separate.) Stir in the remaining Parmesan cheese and serve over the fish rolls.

This recipe yields 4 servings.

Nutritional Information Per Serving: Calories: 258; Fat: 8 grams (28% of calories); Cholesterol: 73 milligrams; Sodium: 497 milligrams; Fiber (grams) 1.6.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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