Servings: 4
INGREDIENTS:
1 pound fresh sole fillets
1/2 cup shredded Swiss cheese (2 ounces)
1 2-1/2 ounce jar sliced mushrooms, drained
1/4 cup plain low-fat yogurt
1 tablespoon snipped chives
1 tablespoon chopped pimiento
1/2 tsp. salt
1/8 tsp. pepper
Nonstick vegetable spray coating
2 tbl. fine dry bread crumbs
1/4 tsp. paprika
1 tbl. plain low-fat yogurt
DIRECTIONS:
Thaw fish, if frozen.
Cut fish into four portions, overlapping small pieces as necessary to make four rectangles.
In a bowl, combine the shredded cheese, drained mushrooms, the 1/4 cup yogurt, chives, pimiento, salt and pepper.
Spread mixture on fish.
Roll up fillets around filling and place, seam side down, in a 10x6x2-inch baking dish that has been sprayed with nonstick vegetable spray coating.
Combine the bread crumbs and paprika.
Brush fish with the 1 tablespoon yogurt and sprinkle with the bread crumb mixture.
Bake at 325 degrees for 20 to 30 minutes or till the fish flakes easily when tested with a fork.
COMMENTS:
Great even for the 'not-so-crazy-about-fish' type!
Contributed by Sharen on 09/18/2008