Stuffed Fish Fillets
Elevate your dinner table with these elegant Stuffed Fish Fillets, a savory masterpiece that's as nutritious as it is delicious. This recipe features tender white fish fillets—such as tilapia, cod, or sole—rolled around a flavorful stuffing of golden breadcrumbs, baby spinach, Parmesan cheese, fresh herbs like parsley and dill, and a hint of zesty lemon. Gently baked to perfection, these fillets are moist, flaky, and bursting with flavor. Perfect for a weeknight meal or a special occasion, this dish comes together in just 45 minutes, making it both practical and impressive. Serve these stuffed fish fillets with a side of roasted vegetables or a fresh garden salad for a wholesome, elegant dining experience.
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Recipe Information
Ingredients
- 4 fillets white fish fillets (e.g., tilapia, cod, or sole)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup breadcrumbs (panko or regular)
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons parsley, finely chopped
- 1 tablespoon dill, finely chopped
- 1 cup baby spinach, finely chopped
- 0.33 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 8 pieces toothpicks
Instructions
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
Heat 1 tablespoon of olive oil and the butter in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Stir in the breadcrumbs and toast them slightly until golden, about 2-3 minutes. Remove from heat and transfer to a mixing bowl.
Add lemon zest, parsley, dill, chopped spinach, Parmesan cheese, salt, black pepper, and lemon juice to the breadcrumbs. Mix thoroughly to form the stuffing mixture.
Lay the fish fillets flat on a clean surface and evenly divide the stuffing mixture among them. Place the stuffing on one end of each fillet.
Carefully roll up each fillet to enclose the stuffing, starting from the end with the stuffing. Secure each roll with 1-2 toothpicks to keep it in place.
Arrange the stuffed fillets seam-side down in the prepared baking dish.
Drizzle the remaining 1 tablespoon of olive oil over the fillets and cover the dish loosely with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the fish is cooked through and flaky.
Remove the toothpicks before serving and garnish with additional parsley or lemon wedges if desired.
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.8 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 435 mg | 33% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2004 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
