White fish has proven to be very easy to digest time and time again. I was just getting sick of the same old piece of baked/broiled haddock…until I stumbled upon a potentially GP friendly recipe on one of my favorite sites http://www.eatbetteramerica.com. With a few tweeks it’s not only tasty but pleasant to look at and again nice enough to share with non-GP friends and family. Pair with mashed potatoes for a complete meal. I hope you’ll try it.
Spinach Filled Fish Rolls
Serves 4 but can be cut down to serve 1
1 pound fillets of sole or flounder
frozen chopped spinach-defrosted, drained and squeezed of excess water (cut with kitchen scissors or pulse in food processor if pieces are too big or there are too many fibers)
seasoning of your choice ( I use Mural of Flavor -a salt-free seasoning and shallot salt both available from http://www.penzeys.com)
mayo (your choice: regular, low fat or fat free I use Hellman’s olive oil mayo)
plain bread crumbs
1 tbl dry french white vermouth (only if able to tolerate)
fresh lemon wedges
Preheat oven to 400 degrees. Spread fish fillets out and season as desired then spread with chopped spinach. Roll fillets starting at the smallest end and place in a sprayed baking dish leaving a little space between rolls. Top each roll with a smear of mayo then a sprinkling of bread crumbs. Season again if desired. Add vermouth to the baking dish and bake uncovered for 15 to 20 minutes or until fish is cooked through and flakes easily with a fork. Serve with a fresh squeeze of lemon.