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Step 4Stuff and Roll
Lightly grease or oil the bottom of your baking dish, and set up your work station.
You'll want a space (preferably a plate or bowl, but it could be the end of your pan) to hold your fillets, and the bowl of filling with a spoon. Even better, get a helper to scoop the filling for you to prevent cross-contamination from your fishy fingers. Try not to touch the spoon to the fish, again to prevent cross-contamination and make cleanup easier.
Dab a scoop of spinach filling about 1/3 of the way along your fillets, and begin rolling around the spinach from the short end. It doesn't really matter whether this is the head or tail end - experiment with both to see if you have a preference. I didn't notice a difference.
Don't worry if a bit of the spinach mix squeezes out the sides - it will still look good. This doesn't have to look perfect.
Set each rolled fillet aside, lining them up in the pan as you go.
You'll want a space (preferably a plate or bowl, but it could be the end of your pan) to hold your fillets, and the bowl of filling with a spoon. Even better, get a helper to scoop the filling for you to prevent cross-contamination from your fishy fingers. Try not to touch the spoon to the fish, again to prevent cross-contamination and make cleanup easier.
Dab a scoop of spinach filling about 1/3 of the way along your fillets, and begin rolling around the spinach from the short end. It doesn't really matter whether this is the head or tail end - experiment with both to see if you have a preference. I didn't notice a difference.
Don't worry if a bit of the spinach mix squeezes out the sides - it will still look good. This doesn't have to look perfect.
Set each rolled fillet aside, lining them up in the pan as you go.
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