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Stuffed Fish Rolls


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  • 4 tilapia fillets each about 6-7 oz (175-210g)
  • 4 thin prosciutto slices
  • 1 lemon
  • ½ cup extra-smooth ricotta cheese
  • ½ tsp fresh ground pepper
  • ¼ cup fresh Parmesan cheese, grated
  • 1 ½ to 2 cups baby spinach
  • Kitchen twine
  • 2 T butter



Step 1

Preheat oven to 350. Generously grease an 8 inch square baking pan that will snugly hold rolls. With best looking side down, lay fish on paper towels; pat dry. Lay a prosciutto slice over each, folding prosciutto to fit as needed. Zest lemon and squeeze juice; keep separate. Stir ricotta cheese with pepper. Divide ricotta among the fillets; smooth over prosciutto. Sprinkle with Parmesan. Top with a layer of spinach, pressing into cheese. Cut 8 pieces of twine about 16 inches (40 cm) long. Roll up each fillet from the short end; tie neatly on either side of middle with twine. Trim twine ends; discard. Place rolls seam side down in dish. (Can be covered and kept in fridge for up to half a day. Add 10 minutes baking time.) Melt butter; evenly drizzle over rolls. Sprinkle with 2 T lemon juice. Cover dish tightly with foil. Bake for 35 to 40 minutes or until fish at bend of roll flakes easily when prodded with a fork. Mix lemon zest with finely chopped leaf or 2 of spinach. Place fish onto serving dish and garnish with zest mixture. Lemony rice with diced roasted red pepper is great to serve with this dish.

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