SPINACH AND FETA STUFFED TILAPIA

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

1. 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.
2. 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.
3. 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.
4. 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.

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