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Stuffed Rolled Tilapia

Servings 4
Author Josie Pierantozzi


  • 2 1/2 lb. Tilapia/flounder
  • 2 tbsp. unsalted Butter
  • 2 tbsp. olive oil
  • 3 stalks celery
  • 2 large carrots
  • 4 cloves fresh garlic
  • 2 whole shallots
  • 1/2 cup chardonnay
  • salt and pepper to taste


  • 1- Rinse fillets and pad dry, put aside.  
    2- Rinse veggies and chop put in saute pan add butter and olive oil. Add half of your wine.  
    3- Going to saute till transparent and carrots have softened a bit and wine has evaporated. 
    4- In a rectangle pyrex dish add a splash of olive oil and slide it into all the corners. 
    5- Lay your fillets flat and put approximately 2 tbsp. of the veggie filling across the fillet. Make sure you have your large toothpicks ready. After rolling your fillets you're going to spear your fish roll ups with 1 or 2 toothpicks and lay your fish rollups in your pyrex dish; you should have a good bit of filling left over.  The remaining filling is going to go on top of your roll-ups.  
    6- Finish off your dish with the remaining wine and your going to cover with aluminum foil a top cover tightly roast for approximately 25 minutes; remove foil turn up your broiler and brown it up. Make sure you're keeping a close eye since you don't want it to burn. 
    Serve warm with, maybe a baked potato and tossed salad.