From Sandi's Recipe File - Sole Fillets Athenian

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Sole Fillets Athenian

Amount	Ingredient
	Vegetable cooking spray
1/4 cup	chopped onion
1/4 cup	diced red bell pepper
1 clove	garlic, minced
10 ounce package	frozen chopped spinach, thawed and well drained
1/2 cup	crumbled feta cheese
2 tablespoons	sliced ripe olives
1 teaspoon	grated lemon rind
1/2 teaspoon	dried whole basil
1/4 teaspoon	dried whole oregano
1/8 teaspoon	ground white pepper
8 (4 ounces each)	sole fillets (possible alternates: flounder, halibut, turbot)
1/4 teaspoon	paprika

Preparation Tips:

Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, bell pepper, and garlic, saute until tender. Remove from heat. Combine onion mixture, spinach, and next 6 ingredients in a bowl. Spoon 3 tablespoons spinach mixture in center of each fillet; roll up jellyroll fashion, beginning at narrow end. Secure with a wooden pick. Sprinkle rolls with paprika. Place rolls, seam side down, in a 13 x 9 x 2 inch baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until fish flakes easily when tested with a fork; remove wooden picks. 8 servings.

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