Spinach-Stuffed Tilapia with Lemon-Chive Sauce

4 4-oz tilapia fish fillets, rinsed and patted dry
1 10-oz package frozen chopped spinach, thawed
1 beaten egg
1 C herb-seasoned stuffing mix, slightly crushed
2 T slivered almonds (I used cashews crunched into pieces)
Garlic Powder- maybe 1/2 tsp?
         Sauce Ingredients
1/3 C sour cream
1/3 C mayo
1 tsp dried thyme
1/2 tsp garlic powder
1 tsp lemon juice
1/2 tsp prepared mustard
1 T fresh chives
 
1. Thaw fish, rince and pat dry with paper towels. For filling, drain spinach; squeeze out excess liquid. In a medium bowl, combine spinach, egg, stuffing and nuts.
 
2. Spoon 1/4 of the filling onto the widest end of each fillet. Roll up, securing rolls with toothpicks. Bake in a 350 oven for 30-35 minutes.
 
3. Meanwhile, for sauce, in a small saucepan combine sour cream, mayo, thyme, lemon juice and mustard. Cook and stir over low heat until heated through (do not boil). Remove from heat. Fold the 1 T chives into the mixture and serve immediately over fish.