Sole Florentine

1 1/4 lb. sole fillets
1 onion, chopped
1/2 bay leaf
2 Tbsp. lemon juice
3 peppercorns
1/2 tsp. salt
6 fl. oz. broth or dry white wine
1 lb. fresh spinach
1 Tbsp. butter
2 Tbsp. flour
1/2 cup lowfat milk
Salt and freshly ground pepper
1 Tbsp. grated Parmesan cheese

Roll up fillets and secure with cocktail sticks. Arrange rolls in pan just large enough to hold them in single layers; add onion, bay leaf, lemon juice, peppercorns and salt. Pour in broth or wine; bring to a boil. Cover, reduce heat and simmer for 5 minutes. Remove fillets from liquid, reserving liquid.

Wash spinach; cook, covered, in saucepan in just the water clinging to leaves. Drain, and squeeze out excess water; chop finely. Place spinach in shallow greased dish just large enough to hold the fish rolls. Place fish on top of spinach.

Strain reserved poaching liquid; measure 1 cup (add water if necessary); set aside.

In small saucepan, melt butter; add flour and stir over low heat for 1 minute.

Whisk in poaching liquid, milk, and salt and pepper to taste. Bring to a boil, stirring constantly. Remove from heat. (It may be prepared ahead to this point and reheated.)

Preheat oven to 375 degrees F.

Pour sauce over fish and sprinkle with Parmesan cheese.

Bake at 375 degrees F for 10 to 20 minutes or until bubbly.

Each of the four servings contains 225 calories and 6 grams of fat.

Source: American Institute for Cancer Research