4 fresh or frozen sole, flounder, catfish or other thin fish fillets (about 3/4 lb. total)
1 (10 oz.) pkg. frozen chopped spinach
1 beaten egg white
1 c. herb-seasoned croutons
1/2 c. cream style, low-fat cottage cheese, drained
1 sm. carrot, shredded (about 1/4 c.)
2 tbsp. cocktail sauce
Nonstick spray coated

Thaw fish, if frozen. Thaw spinach; drain well, pressing out the excess liquid. In a mixing bowl stir together egg white, croutons, cottage cheese, carrot and cocktail sauce; stir in spinach.

Spray four 10 ounce microwave-safe custard cups with nonstick spray coating. Line insides of cups with fillets, trimming and piercing as necessary. Spoon stuffing into center of fish-lined cups. Loosely cover custard cups with waxed paper.

Microcook on high for 5-6 minutes or until fish just flakes with a fork and stuffing is heated through, rotating and rearranging the cups once during cooking. Sliced fish and stuffing out of cups onto plates lined with a carrot and pea-pods. Makes 4 servings.