For our pearl wedding anniversary on the 4th of January, 2019, I had planned to go on a romantic getaway with John. With severe cold weather outside, he preferred we stay at home. I wanted to enjoy the day and spend as less time as possible in the kitchen. So, I prepared a quick fish biryani accompanied with these easy baked stuffed fish rolls, spinach raita and papad. With boneless tilapia fillets on hand, I decided to transform them into something special. The boneless fillets were stuffed with spinach, rolled and baked. Perfect for busy week nights or your next dinner party. The fillets can be stuffed ahead, refrigerated and baked just before serving. Healthy, nutritious, delicious and ready in minutes. A touch of lemon butter dressing at the end adds another dimension, flavouring and balancing the dish.
Any thin white fish fillets would work. Chopped spinach leaves are mixed in with grated cheese and breadcrumbs to absorb any moisture released from the leaves. Addition of an egg binds the mixture together along with pepper powder and salt to enhance the taste. Each fillet enclosed with the spinach filling, placed seam side down in a baking tray, brushed with extra virgin olive oil and baked at 400 F or 200 C for 15 minutes. Served with butter lemon dressing, these fish rolls are absolutely delicious.
Any thin white fish fillets would work. Chopped spinach leaves are mixed in with grated cheese and breadcrumbs to absorb any moisture released from the leaves. Addition of an egg binds the mixture together along with pepper powder and salt to enhance the taste. Each fillet enclosed with the spinach filling, placed seam side down in a baking tray, brushed with extra virgin olive oil and baked at 400 F or 200 C for 15 minutes. Served with butter lemon dressing, these fish rolls are absolutely delicious.
Baked Stuffed Fish Rolls
(Serves 2 or 4)
Ingredients:
5 thin boneless fish fillets (tilapia or sole)
1 cup chopped fresh spinach leaves
1/2 cup grated cheese
1 tablespoon breadcrumbs
1 egg (beaten)
1/4 teaspoon pepper powder
salt
Method:
Wash, pat dry fish fillets, season with salt and freshly cracked pepper (from peppermill).
Preheat oven to 400 F or 200 C.
Mix rest of the ingredients in a bowl and divide into 5 portions. Place each on one end of the fillet and roll to enclose. Transfer fish rolls seam side down on a baking dish. Brush with 1 tablespoon extra virgin olive oil.
Bake for 15 minutes until fish cooked through and flakes easily with a fork.
While fish is baking, prepare the butter lemon dressing.
Melt 2 tablespoons of butter and add a dash of lemon juice.
Serve fish rolls with a drizzle of butter lemon dressing and chopped coriander leaves.
Note:
(Serves 2 or 4)
Ingredients:
5 thin boneless fish fillets (tilapia or sole)
1 cup chopped fresh spinach leaves
1/2 cup grated cheese
1 tablespoon breadcrumbs
1 egg (beaten)
1/4 teaspoon pepper powder
salt
Method:
Wash, pat dry fish fillets, season with salt and freshly cracked pepper (from peppermill).
Preheat oven to 400 F or 200 C.
Mix rest of the ingredients in a bowl and divide into 5 portions. Place each on one end of the fillet and roll to enclose. Transfer fish rolls seam side down on a baking dish. Brush with 1 tablespoon extra virgin olive oil.
Bake for 15 minutes until fish cooked through and flakes easily with a fork.
While fish is baking, prepare the butter lemon dressing.
Melt 2 tablespoons of butter and add a dash of lemon juice.
Serve fish rolls with a drizzle of butter lemon dressing and chopped coriander leaves.
Note:
- For a thicker dressing, melt butter and cook a tablespoon of cornstarch. Slowly add in drippings from the baking pan and lemon juice. Simmer until thick and serve.
- Shredded mozzarella cheese was used.
