Prep time 15 mins Cook time 25 mins
Total time 40 mins
Author: Amanda Finks :Serves: 4-6
Ingredients
12-16 oz. tilapia fillets (4-6 thin fillets)
Pinch of salt and pepper
1 egg, beaten
½ cup part-skim ricotta cheese
½ cup crumbled feta cheese
½ cup bread crumbs
1 cup fresh spinach leaves, chopped
¼ tsp. salt
¼ tsp. ground black pepper
¼ tsp. dried thyme leaves
1 large lemon
Instructions
Preheat oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray. Pat fish dry with paper towels and sprinkle each with a pinch of salt and pepper.
In a small bowl, mix the egg with the ricotta until smooth. Add the feta, bread crumbs, spinach, ¼ tsp. salt, ¼ tsp. black pepper, and thyme. Mix until well combined.
Divide the filling between the fish fillets, placing the filling on the widest end of the fillet. Roll the fish around the filling. Secure the seam with toothpicks, if needed.
Place the stuffed fish, seam side down in the baking dish. Squeeze the juice of 1 lemon over the top of the stuffed fish. Cover and bake for 25 minutes. The stuffing should be cooked through and the fish should flake when touched with a fork.
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Notes
Nutrition information based on 6 fish fillets.
Any mild, thin fish could be substituted for tilapia. .
Nutrition Information
Serving size: 1 stuffed fillet
Calories: 181
Fat: 6.9
Saturated fat: 3.7
Carbohydrates: 8.5
Fiber: 0.5
Protein: 21.4

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