Artichoke-Parmesan Stuffed Tilapia

Artichoke-Parmesan Stuffed Tilapia
Photo: Andrew McCaul
Makes 4 servings (serving size: 1 fillet)


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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


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.

Created date

March 2011

Nutritional Information

Calories 241
Fat 7 g
Satfat 2 g
Monofat 3 g
Polyfat 1 g
Protein 40 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 82 mg
Iron 2 mg
Sodium 265 mg
Calcium 45 mg