Stuffed Tilapia Rolls
Thaw fish, if frozen. Preheat oven to 400 degrees F. Rinse the fish; pat dry with paper towels. Set aside.Advertisement
Bring the water and garlic to boiling in a large skillet. Add spinach; reduce heat to medium. Cook, covered, 2 to 3 minutes or until the spinach is wilted. Cool slightly; squeeze out excess liquid.
For stuffing, combine egg white, goat cheese, bread crumbs, pine nuts, yogurt, and lemon peel in a medium bowl. Stir in the cooked spinach.
Arrange the fish, skinned sides down, on a work surface; sprinkle with paprika. Turn the fish skinned sides up. For each fish roll, spoon about 1/4 cup of the stuffing onto a short end of the fillet. Roll up each fillet to encase the stuffing; secure with a wooden toothpick if necessary. Place the fish rolls, seam sides down, in a 2-quart shallow baking dish.
Pour wine into the bottom of baking dish. Bake, covered, 20 to 25 minutes or until the fish flakes easily when tested with a fork. To serve, spoon cooking liquid over the fish.
4 lean protein, 1 fat, 1/2 starch