Fish Filet Roll-Up Supper: Easy, Affordable, and Healthy

Easy, healthy one-dish supper of a fish filet baked in a tomato-spinach sauce, then rolled into a tortilla. Can be adapted to whatever fish and tortillas are readily available. I started with frozen flounder filets and whole wheat tortillas. Add fresh cilantro for a zestier flavor. My own concoction.

• Ready In: 35 mins
• Serves: 2
• Yields: 2 suppers

Ingredients

• 1⁄2 lb  fresh  fish fillets or 1⁄2 lb  defrosted  fish fillet
• 1 (14 ounce) can diced tomatoes
• 1  cup frozen chopped spinach
• 1  tablespoon olive oil
• 1  garlic clove, minced
• 1  teaspoon dried basil leaves
• 1⁄2 teaspoon white pepper
• 2  tortillas, 10 inches each, in loose foil wrap
• 1  cup  mixed salad green, chopped

Directions

1. Heat oven to 350 degrees F.
2. Combine tomatoes, frozen spinach, olive oil, garlic, basil, and white pepper.
3. Spread 1/3 of tomato mixture in bottom of oven dish large enough to accommodate fish.
4. Place ready-to-cook fish on top of tomato mixture.
5. Spread rest of tomato mixture over fish.
6. Cover with dish lid or seal with foil.
7. Bake for 25 minutes.
8. Remove fish-tomato mix when done; turn oven off, and place loosely wrapped tortillas in cooling oven while chopping lettuce mix.
9. Set one warmed tortilla flat in each serving dish. Place half of fish and half of tomato mix on top of each tortilla. Cover each fish-mix with 1/2 C of chopped lettuce. Roll up each fish-mix-salad in its tortilla. Serve with fork and knife.