2 t olive oil
1 clove garlic, minced
3 green onions, chopped OR 1/3 cup sweet onion, chopped
until onion just starts to wilt; add
10 oz fresh spinach (~5 cups), coarsely chopped OR
1 package frozen chopped spinach, thawed and well squeezed to remove as much water as possible
Sauté until fresh spinach wilts or frozen spinach is warm. Add:
1/4 t nutmeg
Sauté for another minute over low heat. Set aside away from heat.
1 pound (6 pieces, approximately the same size) sole/fillet of flounder and rub with:
Divide spinach mixture evenly, placing on top of each of the six fillets.
Roll fillet with spinach mixture wrapped in middle and place in lightly oiled baking dish.
2 T white wine
6 T sour cream
Spread this sauce over fish rolls then sprinkle over the top of sauce:
3 T Parmesan cheese, grated
Paprika (on top of Cheese)
Bake at 425 degrees F for ~10 minutes or until the fish becomes white and opaque
Omit sour cream sauce; sprinkle a small amount of grated Parmesan cheese on top of fish rolls and then top with Paprika.
Instead of spinach mixture, stuff fish with clam/crabmeat stuffing, Finish per original recipe or variation #1.
Stuff with fresh spinach (omit: garlic, onions and nutmeg) and top with a mixture of:
2 T Duck Trap Mustard Dill Sauce
or 2 T Dijon mustard
1 T white wine
VARIATION #4: See Sole Variations