Spinach and Gruyère Stuffed Tilapia

Another Eating Well recipe. It has a great presentation factor. The rolled fish with the lemon on top really makes for a nice look. This dish is very versatile and could go well with many side dishes. It's light even with the cheese and eggs and breadcrumbs and doesn't have a fishy taste in my wife's opinion, and she's pretty tough when it comes to fish. As usual I substituted the mayonnaise with greek yogurt. It's such a small amount that the binding factor is negligible. I think the almonds are optional but I also think most any nut will do - pine nuts, hazel nuts, pecans, walnuts, even pumpkin seeds would work. The fish I got was a little thick and short so it was hard to roll. I almost resorted to toothpicks.

Makes: 4 servings
Serving Size: 1 portion fish
Active Time: 20 minutes
Total Time: 35 minutes

INGREDIENTS

3 teaspoons extra-virgin olive oil, divided
1/4 cup finely diced onion
1 small clove garlic, minced
1 1/2 cups baby spinach, chopped
1 lemon, divided
1/4 cup coarse dry whole-wheat breadcrumbs (panko)
1/4 cup shredded Gruyère cheese
2 tablespoons finely chopped almonds, toasted
1 large egg, beaten
2 teaspoons low-fat mayonnaise
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 large tilapia fillets (6-7 ounces each)

PREPARATION

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.

Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion; cook, stirring, until soft, about 2 minutes. Add garlic, cook for 15 seconds, then add spinach and cook, stirring, until wilted, about 1 minute. Transfer the vegetables to a bowl and let cool for 2 minutes.

Cut lemon in half; juice one half and add the juice to the vegetables. Add breadcrumbs, cheese, almonds, egg, mayonnaise and 1/8 teaspoon each salt and pepper; stir to combine.

Sprinkle fish with the remaining 1/8 teaspoon each salt and pepper, then cut each fillet in half lengthwise. Place 1/4 cup of the spinach stuffing in the middle of each piece of fish. Roll up from the small end and place seam-side down in the prepared baking dish. Brush the stuffed fish with the remaining 1 teaspoon oil. Cut the remaining lemon half into 4 slices and place one on each roll.

Bake until the tilapia is opaque in the middle, 12 to 15 minutes.