Spinach-Stuffed Sole With Lemon-Chive Sauce

Source: Better Homes and Gardens

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4 (4 ounce)  sole fillets, skinless (fresh or frozen) or 4 (4 ounce)  flounder (fresh or frozen) or 4 (4 ounce)  fish fillets, about 1/4 inch thick (fresh or frozen)
•  salt and black pepper
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1  beaten egg
• 1  cup herb seasoned stuffing mix, slightly crushed
• 2  tablespoons  slivered almonds, toasted (see tip below)
• 1⁄3 cup sour cream
• 1⁄3 cup mayonnaise or 1⁄3 cup  salad dressing
• 1  tablespoon  snipped fresh thyme or 1  teaspoon dried thyme, crushed
• 1  teaspoon lemon rind, finely shredded
• 1⁄2 teaspoon prepared mustard
• 1⁄4 cup  whipping cream
• 1  tablespoon  snipped fresh chives
•  snipped fresh chives (optional) or   thinly sliced green onion (optional)

Directions

1. Thaw fish, if frozen.
2. Rinse fish; pat dry with paper towels.
3. Season with salt and pepper; set aside.
4. For filling, drain spinach; squeeze out excess liquid.
5. In a medium bowl combine spinach, egg, stuffing mix, and almonds.
6. Spoon one-fourth of the filling onto the widest end of each fillet.
7. Roll up, securing rolls with wooden toothpicks.
8. Place fish in a greased 2-quart square baking dish.
9. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily when tested with a fork and filling is heated through.
10. Meanwhile, for sauce, in a small saucepan combine sour cream, mayonnaise, thyme, lemon peel, and mustard.
11. Cook and stir over low heat until until heated through (do not boil).
12. Remove from heat.
13. In a medium mixing bowl beat whipping cream with an electric mixer on low speed until soft peaks form (tips curl).
14. Fold whipped cream and the 1 tablespoon chives into sour cream mixture.
15. Serve immediately over fish.
16. If desired, sprinkle with additional snipped chives or thinly sliced green onions.