Stuffed Tilapia – 21 Day Fix Approved

This simple roll-up recipe will make you look like a pro. Bundle fresh spinach, tomato and onion in tilapia fillets, season with lemon juice and paprika and then bake to buttery tenderness. The result is a delicious main dish that works well served with rice, quinoa or roasted vegetables

• 1 Tbsp. olive oil
• 1 tsp. minced garlic
• 1 1/2 cups raw spinach, chopped fine
• 1/2 cup tomato, seeded and chopped
• 1/2 cup onion, finely chopped
• 1 Tbsp. lemon juice
• 1 tsp. salt
• 1/2 tsp. black pepper
• 4 (5 oz ea.) raw tilapia fillets, rinsed and patted dry
• 1/2 tsp. ground paprika
• 1 Tbsp. chopped fresh parsley (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Heat a skillet with olive oil and add the spinach tomato and garlic. Cook until spinach is tender, but still brightly colored. Add the lemon juice, salt & pepper.  Mix well.
3. Line a baking sheet with parchment paper and lightly coat with cooking spray.
4. Place Tilapia on prepared pan and season the tilapia with a pinch of salt and pepper.
5. Place 1/4 cup of spinach mixture in the center of each fillet; roll each one.  Place seam side down on pan. (don’t worry if a little of the filling falls out)
6. Brush the tops of tilapia with olive oil and sprinkle with paprika.
7. Bake 20-25 minutes until fish is flaky.
8. Garnish with optional parsley and lemon wedges.