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    You are in: Home / Recipes / Sole and Spinach Casserole Recipe
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    Sole and Spinach Casserole

    Sole and Spinach Casserole. Photo by Derf

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Denise in da Kitchen's Note:

    An easy and light recipe from Barbara Gibbons, 'The Slim Gourmet'. Although I haven't tried this, I'm sure it will appeal to calorie counters as well as those on low-carb diets. Let me know what you think!

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    Units: US | Metric


    1. 1
      Cook fresh spinach in a tightly covered saucepan with no liquid added.
    2. 2
      (If using frozen spinach, drain thoroughly but do not cook).
    3. 3
      Combine spinach with onion and spread in a shallow nonstick baking pan coated with cooking spray.
    4. 4
      Add milk, sprinkle with cheese, and arrange fillets over cheese in a single layer.
    5. 5
      Sprinkle dish with lemon juice, salt, pepper, and paprika.
    6. 6
      Cover pan tightly with foil.
    7. 7
      Bake in a preheated 400 degree oven for 20 minutes.

    Ratings & Reviews:

    • on June 06, 2006


      This was really tasty, I used gurnard fillets and just one 12 ounce packet of frozen spinach. Will definitely make this again.

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    • on January 31, 2006


      This is a wonderfull, tasty, healthy casserole. I used fresh spinach and a gouda light cheese. Just made half a recipe for the two of us, worked fine! The sole, spinach, lemon and cheese really compliment each other and the paprika is a nice finish, very nice presentation. We will be making this one again, thanks for sharing!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sole and Spinach Casserole

    Serving Size: 1 (372 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 209.4
    Calories from Fat 36
    Total Fat 4.1 g
    Saturated Fat 1.6 g
    Cholesterol 60.9 mg
    Sodium 427.4 mg
    Total Carbohydrate 9.9 g
    Dietary Fiber 4.2 g
    Sugars 2.8 g
    Protein 34.6 g

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