Spinach Stuffed Tilapia

I love tilapia, it’s light fish meat without fishy smell. I had 6 fillet on my hands, but half of them was so small… And I had box of spinach. I did what I usually do –  I googled and found two interesting recipes: Tilapia Florentine and Prosciutto-Wrapped Tilapia, I couldn’t choose one, so I made both.

Spinach Stuffed Tilapia

Yield: 3 servings

6 tilapia fillet  (whole weight – 17 1/3 oz.)
1/4 cup ricotta
2 cups baby spinach
2 tbsp. shaved Parmesan and Asiago cheeses
1 garlic clove, minced
3 prosciutto slices
1 egg yolk
salt and pepper
about 1 tsp. lemon juice

Spinach Stuffed Tilapia

Place 3 tilapia fillet in a greased baking pan. Drizzle with lemon juice.

In a large sprayed with cooking spray skillet, cook spinach until wilted; drain well. In a small bowl, combine egg yolk, ricotta cheese, parmesan cheese, garlic and spinach; spoon over fillets. Put remaining each 3 tilapia fillet on top of each tilapia with filling, wrap each “sandwich” with 1 slice of the prosciutto.

Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.

I collected baked fish and ricotta juices and mixed it with pasta, great sauce.

Spinach Stuffed Tilapia

1 serving is about 230 calories

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