Saturday, March 23, 2013
Broccoli Stuffed Tilapia
Here fishy, fishy, fishy...
Yup. Still on a seafood kick. Fish this time. Though I still daydream about those scallops....
This dish came together much more easily than I first anticipated. I opted for tilapia mostly for economy, but sole, flounder or orange roughy would work equally as well. Don't like fish? Use the filling with chicken instead.
adapted from Better Homes and Gardens
4 - 4 oz tilapia fillets
1 cup frozen broccoli, thawed
1 egg, beaten
2/3 cup bread crumbs
1 green onion, minced
1 clove of garlic, minced
1/2 tsp dill
1/4 cup grated Parmesan
8 oz cream cheese, divided
2 Tbsp milk
2 Tbsp dry white wine
Preheat the oven to 350
Rinse the fillets and pat dry. Place between two layers of parchment paper and lightly pound to an even thickness, about 3/8-inch.
Coarsely chop the broccoli and combine with the egg, bread crumbs, onion, garlic, dill, Parmesan and half of the cream cheese.
Spoon one quarter of the filling mixture onto the end of each fillet.
Roll up the fillet, securing with a toothpick if necessary. Repeat with the remaining fillets. Arrange the rolls in a baking dish.
Bake, uncovered, for 30 to 35 minutes, or until the fish flakes easily
Meanwhile, combine the remaining cream cheese and milk in a small saucepan set over medium heat. Heat and whisk until smooth. Stir in the white wine. Season with salt and pepper.
Serve sauce over stuffed fillets.