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This is a low sodium, low fat, heart healthy favorite.
Stuffed Tilapia
2 lbs fresh tilapia
lemon pepper
stuffing bread cubes
1 can low fat, low sodium chicken broth
1 tab extra virgin olive oil
1/2 C chopped celery
1/2 C chopped sweet onion
1/4 C fresh parsley
1 tsp fresh ground pepper
1 small clove of garlic minced (optional)
1/2 lemon
fish fry coating
Rinse tilapia, pat dry and cut in half down the spine. Sprinkle with lemon pepper, set aside. Prepare stuffing. Sauté onions and celery in 1 Tab olive oil until tender. Place bread cubes in bowl and mix in onion mixture, add garlic, sprinkle some more lemon pepper over top, pepper to taste and add enough chicken broth to moisten cubes. Add parsley and mix thoroughly. Spray 9 x 13 baking pan with cooking spray. Place 1/2 of each tilapia in the pan. Cover with a scoop of stuffing mix, (I use about a hand full), cover with other 1/2 of tilapia. Sprinkle with lemon pepper and sprinkle fish fry coating on top. Sprinkle a little paprika for color. Sprinkle squeezed fresh lemon over top of fish.
I use a convection oven for this. You can use a conventional oven set at 350.F.
Pre Set Convection oven at 325F. When ready bake for 7-10 min uncovered. Cover with aluminum foil and bake for 5-10 min until fish is cooked through and flaky.
Times can vary depending on oven and size of fish. Do not let fish dry out while uncovered.
Prepackaged stuffing mix can be used as well if you are not concerned about the salt content.

Servings: 4-6

Nutritional information per serving

No nutrition information available

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