1/4 c. chopped onion
1 garlic clove, minced
1 tbsp. extra virgin olive oil
6 oz. (1 1/2 c.) shredded Mozzarella
1 c. cooked reg. rice
2 c. frozen cut leaf spinach, thawed, drained
1/4 c. grated Parmesan cheese
1 egg white
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. lemon juice
6 (4 oz.) fresh or frozen orange roughy, flounder or sole fillets, thawed

Heat oven to 400 degrees F. In small saucepan saute onion and garlic in oil for 5-7 minutes or until tender. In medium bowl, combine onion mixture, Mozzarella, rice, spinach, Parmesan, egg white, salt and pepper; blend well.

Pour lemon juice into 12x8 inch baking dish. Set aside.

Cut each fillet lengthwise into 2 strips. Spread 1/4 cup spinach mixture onto each fillet strip. Roll to enclose filling. Secure with toothpick.

Place, cut side down, over lemon juice in baking dish; cover with foil. Bake at 400 degrees F. for 30-40 minutes or until fish flakes easily with fork. 6 servings.

This stuffing mixture is great in mushroom caps also. (Substitute lemon juice for white wine in baking dish.)