3 C. fresh spinach leaves, chopped
\n1 egg, beaten
\n1\/4 C. soft breadcrumbs
\n1\/4 tsp. dried whole thyme
\nDash of pepper
\n4 flounder fillets (1 lb.)
\n1 1\/2 tsp. cornstarch
\n2 T. water
\n1 (6-oz.) can vegetable cocktail juice
\nFresh parsley sprigs<\/p>\n
Place spinach in a vegetable steamer. Place over boiling water, and steam just until wilted; drain well, and chop. Combine spinach, egg, breadcrumbs, thyme, and pepper in a small bowl; set aside. Rinse fillets with cold water, and pat dry. Spoon one-fourth of mixture in center of each fillet; roll up jellyroll fashion, beginning at narrow end, and place seam side down in an 8-inch square baking dish. Cover and bake at 375 degrees for 15 to 20 minutes. Transfer rolls to a serving platter, and keep warm. Combine cornstarch and water in a small saucepan, stirring until smooth. Stir in cocktail juice. Cook over medium heat until thickened and bubbly. Pour sauce over fish rolls. Garnish with fresh parsley, and serve immediately.<\/p>\n
Yield: 4 servings
\nCalories: 150
\nFat: 3g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 C. fresh spinach leaves, chopped 1 egg, beaten 1\/4 C. soft breadcrumbs 1\/4 tsp. dried whole thyme Dash of pepper 4 flounder fillets (1 lb.) 1 1\/2 tsp. cornstarch 2 T. water 1 (6-oz.) can vegetable cocktail juice Fresh parsley sprigs Place spinach in a vegetable steamer. Place over boiling water, and steam just until wilted; drain well, and chop. Combine spinach, egg, breadcrumbs, thyme, and pepper in a small bowl; set aside. Rinse fillets with cold water, and…<\/p>\n