Spinach-Filled Fish Rolls

• 1
  
  1 lb orange roughy fillets or 1 lb flounder fillets
  
• 1 ¹⁄₂
  
  cups firmly packed spinach leaves
  
• ¹⁄₄
  
  teaspoon garlic salt
  
• 
  
  black pepper (to season)
  
• ¹⁄₃
  
  cup low-fat mayonnaise or 1/3 cup salad dressing
  
• ¹⁄₂
  
  teaspoon Dijon mustard
  
• ¹⁄₄
  
  cup garlic-flavored croutons, crushed
  
• 
  
  lemon wedge, if desired
  

directions

• Preheat oven to 400°F Coat 8x8x2inch baking dish with cooking spray. If fish fillets are large, cut into 4 serving pieces.
• Place spinach evenly on each fish fillet, sprinkle with garlic salt and black pepper. Roll up each fillet, beggining at narrow end.
• Place rolls, with points underneath, in baking dish.
• Mix mayonnaise and mustard, spoon onto each roll. Sprinkle with crushed croutons.
• Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.
• Serve with lemon wedges.