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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


Recipe Summary

30 mins
50 mins


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

1 fish roll
270 calories; protein 30.9g; carbohydrates 5.7g; dietary fiber 1.2g; sugars 1.1g; fat 11.4g; saturated fat 5.3g; cholesterol 73.5mg; vitamin a iu 2423.3IU; vitamin c 9.8mg; folate 37.6mcg; calcium 129.1mg; iron 2.5mg; magnesium 73.9mg; potassium 460.4mg; sodium 229.1mg.

4 lean protein, 1 fat, 1/2 starch