Heat the oven to 450°F.
In a medium bowl, stir together the spinach and Parmesan. Season the fillets on both sides with salt. Spread the spinach mixture over the flat side of each fillet. Fold the fillets in half crosswise.
In a 9 x 9-inch baking pan, stir together the tomatoes and their juice, oregano, and orange zest. Place the fillets in the pan and cover with foil. Bake for about 20 minutes, until the sauce is bubbly and the fish flakes when tested with a fork. Serve hot with the sauce.
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 143 (38%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 153.1mg||47 %|
|Sodium 679.3mg||23 %|
|Potassium 1062.4mg||28 %|
|Total Carbohydrate 11.9g||3 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 6.7g|
|Protein 44.3g||63 %|
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Calories per serving: 375
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