This is my all time favorite tilapia recipe ever. In fact it was this recipe alone that inspired me to start this blog and share this wonderful recipe. This tastes like something you would order at a restaurant and it looks just as nice as well. I have made this for several people and have had rave reviews every time! Enjoy!
You can make this ahead of time and then throw it in the oven once company comes. It is simply fantastic and looks like you should be working in a restaurant.
1 pound tilapia
1 1/2 cups firmly packed spinach leaves
1/4 teaspoon garlic salt
2/3 cup mayonnaise
1 tsp. Dijon mustard
1/4 cup crushed croutons
1. Heat oven to 400F. Spray square baking dish.
2. Mix mayonnaise and Dijon mustard together in a small bowl.
3. Sprinkle fish with garlic salt and spread mayonnaise mixture over the top (reserve a little to spread on top of the fish after it is rolled).
4. Layer spinach on top of each fillet (I like to do about 2 layers of the spinach) and then roll up each fillet, beginning at narrow end. Secure with a toothpick.
5. Place rolls, with points underneath, in baking dish.
6. Spread remaining mayonnaise mixture over the top of the fish rolls and sprinkle with crushed croutons.
7. Bake uncovered for around 15 minutes or until fish flakes easily with fork.
**Randi's Side Notes**
~ I find that I like the thinner fillets rather then the thicker ones. They don't seem to have that big fishy taste when it is a bit thinner. Just my personal opinion.
~If you don't have croutons you could also use this recipe for the topping:
1/3 cup plain bread crumbs
1/2 tsp. garlic powder
1/4 tsp onion powder
1/4 tsp. seasoned salt
dash of pepper
1/2 tsp. parsley flakes
You can make this ahead of time and then throw it in the oven once company comes. It is simply fantastic and looks like you should be working in a restaurant.
1 pound tilapia
1 1/2 cups firmly packed spinach leaves
1/4 teaspoon garlic salt
2/3 cup mayonnaise
1 tsp. Dijon mustard
1/4 cup crushed croutons
1. Heat oven to 400F. Spray square baking dish.
2. Mix mayonnaise and Dijon mustard together in a small bowl.
3. Sprinkle fish with garlic salt and spread mayonnaise mixture over the top (reserve a little to spread on top of the fish after it is rolled).
4. Layer spinach on top of each fillet (I like to do about 2 layers of the spinach) and then roll up each fillet, beginning at narrow end. Secure with a toothpick.
5. Place rolls, with points underneath, in baking dish.
6. Spread remaining mayonnaise mixture over the top of the fish rolls and sprinkle with crushed croutons.
7. Bake uncovered for around 15 minutes or until fish flakes easily with fork.
**Randi's Side Notes**
~ I find that I like the thinner fillets rather then the thicker ones. They don't seem to have that big fishy taste when it is a bit thinner. Just my personal opinion.
~If you don't have croutons you could also use this recipe for the topping:
1/3 cup plain bread crumbs
1/2 tsp. garlic powder
1/4 tsp onion powder
1/4 tsp. seasoned salt
dash of pepper
1/2 tsp. parsley flakes
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