artichoke-parmesan stuffed tilapia

I promise this will be the last tilapia recipe for a while, but tilapia is a blank canvas and we eat it more than any other fish.  This probably has a lot to do with the fact my door-to-door meat guy; the guy who sells me the most amazing shrimp and beef fillets, also shows up on occasion with a case of tilapia – cheap!  They’re always beautiful and fresh tasting, so I can’t resist.  If he showed up with delicious halibut steaks, well, you’d be reading about halibut!

My mom actually came for a visit recently with this recipe tucked in her carry-on bag.  I can’t recall the original source, but any recipe with the word “artichoke” in it is true love, in my book.  I’ve made it a couple of times and both times thought the flavor was really nice, but the texture of the “stuffing” is too dry.  That can probably be chalked up to my own choice of whole grain bread and my unswaying belief grainier is better.  This theory might not be true for this recipe.  I’d suggest going with a whole grain bread that’s a little less hearty and doesn’t stand up nearly so well to the moisture from the artichokes and the cheese.

The finished product (with a little tweaking on the stuffing) is delicious and a great, healthy meal.  Nutritional info on this recipe reported 241 calories, 40 grams of protein, and only 7 grams of fat.  Enjoy!


Artichoke-Parmesan Stuffed Tilapia
Ingredients:
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 thin (5-ounce) tilapia fillets
  • 1 (6-ounce) jar water-packed marinated artichokes, drained and chopped
  • 1 slice whole-grain bread, cubed
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 2 teaspoons olive oil
  • 4 teaspoons chopped fresh parsley
Preparation:
  • Preheat oven to 375°.
  • Sprinkle salt and pepper over both sides of tilapia fillets; set aside.
  • Combine artichokes, bread cubes, Parmesan cheese, and oregano in a medium bowl; mix well.
  • Brush each fillet with 1/2 teaspoon olive oil; top with 1/4 of the artichoke mixture.
  • Bake until fish pulls apart easily with a fork (about 15 minutes).
  • Sprinkle each serving with 1 teaspoon chopped fresh parsley just before serving.
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4 responses

  1. Commander, I post on all of them so sporadically these days, it shouldn’t take too much time out of your day. :-) Glad you surfed over, though. Looking forward to more yummy posts East of the Equator!

  2. The stuffing is great. But, like I said, don’t go for the grainiest, heartiest bread you can find. Something that will soften up a little more while baking is better. Catfish? Oh my! But, then, I live in a desert. :-)

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