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Artichoke-Parmesan Stuffed Tilapia

Photo: Andrew McCaul
Yield Makes 4 servings (serving size: 1 fillet)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.