Stuffed Tilapia

I’ve seen various things labeled as ‘Salmon Roasts’ whilst wandering through my local Grocery Ranch™ locations and they look damn tasty, but not so tasty that I’m willing to spend fourteen bucks a pound. I figured that i could make something close to it that was cheaper, tastier and more attractive. One out of three isn’t bad for a first attempt ‘cos at least I know what I need to do differently next time.  This is how I made it last night.  I’ll mention the things I would do differently at the end.DSCF2773

Stuffed Tilapia

Ingredients:
4 Tilapia filets
2 cloves garlic, minced
2 cups spinach, stems removed and roughly chopped
1 Tbs grated parmesan cheese
2 tsp assorted herbs (I used oregano, thyme and tarragon)
3-4 Tbs Panko
olive oil for sauteing

Directions:

Preheat oven to 400 and spray a baking pan with cooking spray.

Heat oil in a medium sized skillet over medium heat.  Add the garlic and saute until just getting golden.  Toss in the spinach.  It looks like a buttload right now but in about 40 seconds its gonna shrink down to nothing.  Once any moisture from the spinach is cooked off, add the parmesan, cheese and panko.  toss around until it’s all well mixed.

Match your fish fillets for size.  Place one fillet from each pair flat side up on the baking pan and top with half the spinach mixture. Cover with the other fillet and toss in the oven about 8 minutes.  Use a wide spatula to transfer to plates to minimize the chance that the fillets will break up before eating.

Notes and things I’d change:
Yeah, I know that the eponymous “they” say to bake your fish for 10 minutes per inch of thickness, but I think that this 1) results in dry and nearly inedible fish that 2) is directly responsible for why so many people don’t want to eat fish unless it’s coated in gluey batter and Fry-O-Later’ed by slacker teens at the local Captain Silver’s or served up in a diced and re-formed square abomination at McHardeeCastles.  Now, on to the things I’d change…

I originally wanted to make these as pinwheels. Tilapia fillets are way too short and thick in places to roll up.  Sole or Flounder would be better for that.  The two small Tilapia fillets did make for a perfect, if slightly largish serving each though.

If stacking the fillets, I’d hold back 1/3 of the stuffing and use it to top the fillets. I’d keep the Panko out also and sprinkle it on top of the fish before baking.

If you use a more flavorful fish use a more flavorful dry cheese like Feta, Bleu or Gorgonzola

China:  Carmella by Lenox

Posted by Mike on Thursday, March 11, 2010 at 11:44 AM
Filed in: Entrees • Fish & Seafood • ◊ Permalink
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