Stuffed Whole Roasted Talapia
- Number of Servings: 4
Ingredients
2 (1 1/2 lb) whole cleaned talapia, heads & tails intact2 TBSP EVOO, divided1/4 C fresh lemon juice1/2 tsp salt1/4 tsp freshly ground black pepperCooking Spray6 TBSP chopped onion2 tBSP chpoped fennel bulb4 rosemary sprigs4 oregano sprigs
1. Preheat oven to 400.
2. Score skin of each fish with 3 diaganol cuts. Rub inside flesh of each fish with 2 1/2 tsps olive oil; drizzle each fish with 4 1/2 tsps lemon juice. Sprinkle flesh evenly with sal & pepper. Place both fish on a rimmed baking sheet coated with cooking spray (I line the sheet w/non stick aluminum foil). Place 3 TBSP onion, 1 TSBP fennel, 2 sprigs rosemary & 2 sprigs oregano inside each fish. Rub skin of each fish with 1/2 tsp remaining oil; drizzle each with 1 1/2 tsp remaining juice.
3. Roast at 400 for 30 minutes or until fish flakes easily when tested wih a fork, or until desired degree of doneness.
If you don't care for fennell, substitute chopped, seeded & peeled tomato.
Serving Size: makes 4 servings, @ 5ounces of fish & 1/4 C vegetable mixture
2. Score skin of each fish with 3 diaganol cuts. Rub inside flesh of each fish with 2 1/2 tsps olive oil; drizzle each fish with 4 1/2 tsps lemon juice. Sprinkle flesh evenly with sal & pepper. Place both fish on a rimmed baking sheet coated with cooking spray (I line the sheet w/non stick aluminum foil). Place 3 TBSP onion, 1 TSBP fennel, 2 sprigs rosemary & 2 sprigs oregano inside each fish. Rub skin of each fish with 1/2 tsp remaining oil; drizzle each with 1 1/2 tsp remaining juice.
3. Roast at 400 for 30 minutes or until fish flakes easily when tested wih a fork, or until desired degree of doneness.
If you don't care for fennell, substitute chopped, seeded & peeled tomato.
Serving Size: makes 4 servings, @ 5ounces of fish & 1/4 C vegetable mixture
Nutritional Info Amount Per Serving
- Calories: 202.6
- Total Fat: 8.8 g
- Cholesterol: 68.8 mg
- Sodium: 364.4 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.7 g
- Protein: 26.9 g
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