Spinach and Feta Stuffed Tilapia - Gentle tilapia is wrapped around a flavourous material of vegetable, feta, ricotta, wampum crumbs, and spices. The intermixture makes drilling tilapia considerate of tremendous!
I tend to eat author fish during the warmer months. When it's hot part, I just don't consider suchlike intake something too distressful. I equivalent to set to foods that are featherlike and warm. Also, I incline to make a closer eye on my area during the warmer seasons. Fish is low in calories, low in fat (ordinarily), and a uppercase germ of protein. So, seek is a wonderful entrée alternative.
Tilapia is a really humble search. That could be redeeming or bad, depending on how you appear at it. Many would say, it's too gentle and doesn't appreciation similar anything. I agree that tilapia needs a emotional jazzing up. So, I came up with spinach and feta stuffed tilapia. The clement tilapia is wrapped around a flavorful material that contains spinach, feta, ricotta, sugar crumbs, and spices. The intermixture makes the production tilapia sort of unreal.
Ingredients
- 15-16 oz. tilapia fillets 6 thin fillets
- Pinch of salt and pepper
- 1 egg beaten
- ½ cup part-skim ricotta cheese
- 1/2 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, 1/4 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.