Spinach-Stuffed Sole with Lemon-Chive Sauce
4 4-ounce fresh or frozen skinless sole, flounder, or other fish fillets, about 1/4 inch thick
Ground black pepper
1 10-ounce package frozen chopped spinach, thawed
1 cup herb-seasoned stuffing mix, slightly crushed
2 tablespoons slivered almonds, toasted
1/3 cup dairy sour cream
1/3 cup mayonnaise or salad dressing
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 teaspoon finely shredded lemon peel
1/2 teaspoon yellow mustard
1/4 cup whipping cream
1 tablespoon snipped fresh chives
Fresh whole chives (optional)
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Season with salt and pepper; set aside.
Preheat oven to 350 degrees F. Grease a 2-quart square baking dish; set aside. For filling, drain spinach; squeeze out excess liquid. In a medium bowl, beat egg with a wire whisk; stir in spinach, stuffing mix, and almonds.
Starting at the widest end of each fillet, spread one-fourth of the filling over two-thirds of the fillet. Roll up, securing rolls with toothpicks if necessary. Place fish, seam sides down, in prepared baking dish.
Bake, covered, for 30 to 35 minutes or until fish flakes easily when tested with a fork and filling is heated through.
Meanwhile, for sauce, in a small saucepan, combine sour cream, mayonnaise, thyme, lemon peel, and mustard. Cook and stir over low heat until heated through (do not boil). Remove from heat.
In a medium bowl, beat whipping cream with an electric mixer on low speed until soft peaks form (tips curl). Fold whipped cream and the snipped chives into sour cream mixture. Serve immediately over fish. If desired, garnish with whole chives and lemon slices.