Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1/3 cup minced onion
- 1 garlic clove, minced
- 1 Tbsp. oil
- 1/2 cup shredded mozzarella cheese
- 1 cup shredded Havarti cheese
- 1 cup cooked brown rice
- 2 cups frozen cut leaf spinach, thawed and drained
- 1/4 cup grated Parmesan cheese
- 1 egg white
- 1/4 tsp. salt
- dash pepper
- 2 Tbsp. lemon juice
- 6 (4 oz.) thin, flat sole or orange roughy fillets, thawed if frozen
- 1 (10-ounce) container four cheese Alfredo sauce
Preparation:
In medium bowl, combine cooked onion mixture, mozzarella cheese, Havarti cheese, rice, drained spinach, Parmesan cheese, egg white and salt and pepper and mix well. Pour lemon juice into two 9" glass pie plates.
Cut each fish fillet lengthwise into two equal strips. Spread 1/4 cup rice mixture onto each fillet and roll to enclose filling. Secure fish rolls with a toothpick. Place six filled fish rolls, cut side down, over lemon juice in each pan. Refrigerate one pan while cooking the other.
Microwave each pan separately on high power for 10-12 minutes, or until fish flakes easily with fork.
If desired, heat the Alfredo sauce as directed on package. Let the fish stand on a solid surface for 5 minutes before serving. Remove toothpicks before serving, and top with sauce, if desired. 6 servings
