Monday, June 25, 2012

Recipe: Stuffed Tilapia Rolls

My husband got the idea for this recipe from a friend at work, and couldn't wait to try it out.  We turn to tilapia quite often when preparing fish- it keeps its shape, has a mild taste, and is relatively inexpensive.  For this recipe, buy the fish fresh, not frozen, and preferably the day you plan to cook it.


4 tilapia fillets
1 large bell pepper (red, orange or yellow), thinly sliced
1/2 head of broccoli, cut into small florets
1/4 cup (or more to taste) shredded mozzarella
handful basil leaves
1 lemon
2 cloves garlic, crushed
salt and pepper
1 small onion, thinly sliced
grated parmesan cheese
olive oil for drizzling
toothpicks for securing rolls

Preheat oven to 350F

1- In a small bowl, mix the juice of 1 lemon, crushed garlic, and salt and pepper to taste.  Lay the fish fillets on a baking dish lined with aluminum foil, or prepare first and move finished rolls to a casserole dish.  Brush the fish on one side with the lemon juice mixture, reserving the rest.

2- Chop the pepper, broccoli and onion and divide into four equal piles.  Lay the vegetables horizontally across the middle of each fillet of fish.  Tear basil leaves and sprinkle over the vegetables.  Sprinke grated mozzarella cheese over vegetables.

3- Roll fillets up (my husband describes his process as "grabbing both ends like a taco and placing one end over the other".)  Secure with toothpicks.  Drizzle with olive oil.

4- Place fish in the oven and cook for 15 minutes.  Sprinke grated parmesan over top and return to oven for another 3-5 minutes, until cheese is melted and fish is cooked all the way through.

I was surprised at how easy this recipe was to put together, and how fancy it looked when done.  Definitely a great date-night meal, or a special occasion dish that is ready in about 30 minutes, but looks like it took much longer! 

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