Broccoli and cheese Stuffed tilapia




For a quicker fish recipe, cover the dish of rolled fish with vented plastic wrap and microwave on 100 percent power (high) for 8 to 10 minutes, rotating the dish a half turn mid-way through cooking. The rich, savory cream cheese filling is the perfect complement to lean sole in this fish dinner recipe.

Broccoli and cheese Stuffed tilapia

Ingredients:
  •     4-ouncefresh or frozen skinless sole, flounder, or other fish fillets, about 1/4 inch thick
  •     1 cupfrozen cut broccoli, thawed
  •     1 beaten egg
  •     1 8-ounce containersoft-style cream cheese with chives and onion
  •     1/4 cupgrated Parmesan cheese
  •     3/4 cupherb-seasoned stuffing mix
  •     2 tablespoonsmilk
  •     2 tablespoonsdry white wine


Instructions:

1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For stuffing, drain broccoli, pressing out excess liquid. Combine egg, half of the cream cheese, and the Parmesan cheese. Stir in broccoli and stuffing mix. Spoon one-fourth of the stuffing onto an end of each fillet. Roll up, securing rolls with wooden toothpicks. Place fish in a greased 2-quart square baking dish. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork and stuffing is hot.

2. Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often. Serve sauce over fish. Makes 4 servings.