Broccoli and Cheese Stuffed Tilapia

Broccoli and cheese Stuffed tilapia

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.

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About bodynbalancespa

Formed in Dallas, Texas in 1994, Body-N-Balance has become a household word in many parts of the world. Loyd Wellesley started the company after a very successful career in marketing and executive management in Dallas. His experience in medical massage led him into teaching advanced classes for experienced therapists. He opened an account with the Omni Hotels in Corpus Christi, Texas, and he and his wife, Monique, now manage accounts in Corpus Christi and San Antonio, Texas. He and his wife Monique brought a new sense of customer service to the business, which clients continue to enjoy. She not only is a licensed massage therapist but she also graduated with honors and a degree from Texas A&M University in Communication and Marketing.

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