This colorful entrée is pleasing in more ways than one: It is low in fat, packed with flavor and about as heartburn-friendly as it gets. Plus fish is highly regarded as a heart-healthy food.

Makes 4 servings

Ingredients
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
1 two-ounce jar sliced pimento, drained and divided
2 ounces feta cheese, crumbled
2 tablespoons low-fat mayonnaise
1/8 teaspoon ground nutmeg
4 six-ounce fillets of sole or flounder
2 teaspoons butter, cut into 4 pieces
Paprika

Preparation
1. Preheat oven to 400°F. Lightly spray a baking sheet with nonstick cooking spray.

2. In a medium bowl, combine the spinach, half the pimento, cheese, mayonnaise and nutmeg; use a fork to blend.

3. Place an even amount of the mixture on half of each fillet; fold the other half over to enclose mixture. Place fillets on the prepared baking sheet; top each with a piece of the butter. Sprinkle lightly with paprika. Bake for 15 minutes or until fish flakes when tested with a fork.

4. Place fish on serving plates, and top with a few pieces of the remaining pimento. Serve immediately.

Nutrient Information Per Serving
Calories: 240
Fat: 8 g
Cholesterol: 110 mg
Sodium: 380 mg
Carbohydrate: 4 g
Protein: 36 g

Developed by Pat Baird, M.A., R.D.

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