This recipe is a fun and eye-catching way to serve tilapia fillets. Stuffed with a mouthwatering mixture of fresh spinach, creamy goat cheese, Greek yogurt, and lemon zest, each bite of these stuffed tilapia rolls is guaranteed to please everyone at your table. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Preheat oven to 400 degrees F. Rinse the fish; pat dry with paper towels. Set aside.

  • 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.

Nutrition Facts

270 calories; 11.4 g total fat; 5.3 g saturated fat; 73 mg cholesterol; 229 mg sodium. 460 mg potassium; 5.7 g carbohydrates; 1.2 g fiber; 1 g sugar; 30.9 g protein; 2423 IU vitamin a iu; 10 mg vitamin c; 38 mcg folate; 129 mg calcium; 3 mg iron; 74 mg magnesium;

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Rating: 3 stars
My tilapia was kind of small so it was a little hard to roll glad for toothpicks. I ended up with extra stuffing next time I will use bread crumbs instead of soft bread cut into cubes it was a good meal just need a little modifying. Read More