Spinach and Ricotta Stuffed Tilapia

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This show-stopping – and healthy! – fish dish takes less than an hour to make.

Preparation time: 15 minutes
Baking time: 15-20 minutes
Cooking time: 5 minutes
Serves 2

Ingredients
1 tablespoon olive oil
11⁄2 tablespoons garlic, minced
1⁄2 medium onion, chopped
11⁄2 cups spinach
salt and pepper, to taste
1⁄3 cup ricotta cheese
1 egg
1 tablespoon water
2 tilapia fillets, 6-ounce
1⁄4 cup breadcrumbs

FOR THE LEMON BUTTER SAUCE
1⁄2 cup dry white wine
1 teaspoon white onion, chopped
2 tablespoons fresh lemon juice, more to taste
100 grams cold unsalted butter, cut into small cubes
2 teaspoons lemon zest, finely grated
pinch of paprika
Salt and freshly ground black pepper, to taste

Procedure
1. Preheat oven to 350°F. Grease the bottom of a baking dish lightly with oil.
2. Heat olive oil in a sauté pan. Sauté minced garlic and chopped onions for about a minute. Add spinach and cook for another minute or until spinach has wilted. Season with salt and pepper.
3. Remove from heat and mix in ricotta cheese. Set aside.
4. Whisk together egg and water in a small bowl. Set aside.
5. Season tilapia fillets with salt and pepper and place half of the mixture in the center of the fish and roll.
6. dip the rolled fish into the egg wash then into the breadcrumbs. Lay the fish seam side down on the greased baking dish. Repeat with the remaining fish fillet. Bake rolled fish for 15-20 minutes or until cooked through.

FOR THE LEMON BUTTER SAUCE
1. Using the sauce pan, cook the wine, chopped onions, and lemon juice over high heat, stirring occasionally, until mixture has reduced about 75 percent for about 5 to 8 minutes.
2. Lower the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy.
3. Remove pan from heat. Add lemon zest, paprika, salt, and pepper. Season to taste with more lemon juice.

Recipe by Chef Lica Ibarra
Photography by Justin de Jesus

This recipe was originally published in the October-November 2017 issue of Breakfast Magazine.