Sole Stuffed With Spinach

• 4 sole fillets
• 8 ounces cream cheese with garlic and herbs (room temp)
• 10 ounces spinach (fresh or frozen, if fresh blanch, both need to have all excess moisture squeezed out)
• 1 cup sliced mushrooms
• 1 teaspoon dried thyme
• 1 small onion, finely diced
• 1 garlic clove, finely minced
• 2 tablespoons parsley, finely chopped
• 2 tablespoons fine dry breadcrumbs
• 1 teaspoon lemon pepper or 1 teaspoon fresh lemon zest
• salt and pepper
• 1/2 teaspoon nutmeg, freshly grated

1. Blanch fresh spinach if using, thaw frozen if using. Squeeze all excess moisture out, and chop if not already chopped.
2. Place in bowl.
3. Saute mushrooms, onion, garlic till mushrooms are slightly golden, Season with salt, pepper and thyme.
4. Add to spinach.
5. Mix in rest of ingredients except fish.
6. Tear off 8 pieces of plastic wrap about 4" x4".
7. Place 2 Tbsp or so on one piece and roll up so that you have a little log about 3 inches long and about 1 inch in diameter. Do this with all the stuffing mixture.
8. Place in a single layer in freezer for a couple of hours until frozen.
9. Thoroughly thaw fish if frozen.
10. Unwrap 1 stuffing portion for each piece of fish.
11. Roll up fish around frozen stuffing.
12. Place seam side down in baking dish.
13. Season with salt and pepper & brush with melted butter.
14. Bake 20 min at 350u0b0F.
15. Place unused portion of stuffing in a ziploc bag in freezer for future use.

fillets, cream cheese, spinach, mushrooms, thyme, onion, garlic, parsley, breadcrumbs, lemon pepper, salt, nutmeg

Taken from www.food.com/recipe/sole-stuffed-with-spinach-224985 (may not work)