I could not get a single fillet this size, so used two 8 oz fillets. I used thawed chopped spinach instead of fresh, as I need to use some up, and used cream cheese instead of ricotta, as the dish of ricotta mysteriously disappeared! Finally, I subbed half and half for milk, as I had no milk. I was a little dubious about doing this in a skillet - I had a hard time imagining how it would poach when there was so little liquid. So I put it into a saucepan. Both rolled fillets fit nicely within it, and the milk bubbled up nicely around the rolls. I found that after 10 minutes the very center part of the roll was not cooked through. Given that my rolls where smaller, I just want to caution others that you will want to check for that. The flavor was wonderful - the tartness of the lemon, the tanginess of the capers (and how could anything with capers be bad?) the classic combination of tomato and spinach. When you factor in how quickly this is made, you have a winner on all counts.