Stuffed Whole Roasted Talapia

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Stuffed Whole Roasted Talapia calories by ingredient
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Had to fudge the receipe list... this uses fennel bulb, rosemary & oregano sprigs Had to fudge the receipe list... this uses fennel bulb, rosemary & oregano sprigs
Number of Servings: 4


    2 (1 1/2 lb) whole cleaned talapia, heads & tails intact
    2 TBSP EVOO, divided
    1/4 C fresh lemon juice
    1/2 tsp salt
    1/4 tsp freshly ground black pepper
    Cooking Spray
    6 TBSP chopped onion
    2 tBSP chpoped fennel bulb
    4 rosemary sprigs
    4 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

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