I loved this recipe. Of course, it’s another Pinterest find! We bought a huge portion of tilapia at Cosco last week but we were sick of cooking it the same way over and over again, so this was a refreshing twist. I served this with a cheesy kale and quinoa casserole which I will post later. Enjoy!
Broccoli and Cheese Stuffed Tilapia (adapted from this recipe)
Ingredients:
- 4-ounces of fresh or frozen skinless sole, flounder, or other fish fillets, about 1/4 inch thick
- 1 cup broccoli, chopped finely in a food processor
- 1 egg, beaten
- 1 8-ounce container soft 1/2 fat cream cheese
- 1/4 cup grated parmesan (and a little more for sprinkling on top)
- 1/4 cup of grated cheddar cheese
- 3/4 cup herb-seasoned stuffing mix
- 2 tablespoons milk
- 2 tablespoons dry white wine
* Disregard the cottage cheese in the photo, that is for the casserole that i was making simultaneously…
Instructions:
1. Preheat oven to 350 degrees. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. In a large bowl, combine lightly finely chopped broccoli, the beaten egg, half of the cream cheese, stuffing and the Parmesan cheese. Stir until thoroughly combined. Spoon the mixture onto an end of each fillet. Roll up and secure rolls with wooden toothpicks. Place fish in a greased baking dish. Cover dish with tin foil and bake for 30 to 35 minutes or until fish flakes easily with a fork and stuffing is hot.
2. While the fish is baking you can prepare the sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often. Serve sauce over fish. Makes 4 servings.
