Easy tilapia roulade makes a great Sunday supper. We'll tell you a secret though; it's easy enough for Monday night too!
I love a sliced roast beef or cheesy gooey pasta dish for Sunday Supper, but every so often I need to change things up and go for a lighter meal like this Tilapia Roulade with zucchini and parmesan.
Don’t worry, it has crunchy garlic and butter bread crumbs in the stuffing and on top to make this more than worthy of your Sunday dinner.
Eating fish in our house has not always happened. Period. Even I didn’t like fish, but over the past few years we’ve broadened our horizons and all six of us eat fish now, at least the white flakey kind.
We started with fish and chips like this Root Beer Battered Fish that my kids love, as well as panko and bread crumbs coated fish, like this Parmesan and Panko Fish. Battered, breaded or fried never fail to please around here.
Now that we are comfortable eating fish more regularly, I’ve tried to add some variety and vegetables, while keeping with the crunchy and cheesy that our family loves so much. This recipe is great because it’s baked instead of fried, making it that much easier to cook and clean up. Not to mention healthier, but with the amazing garlic bread crumb topping you will never know the difference.
Tilapia is a nice choice for serving a large family because of its low cost, but you can also use any thin filet of white fish. I like to put the fish in a large zip-top bag and roll over the filet with a rolling pin to loosen up the fibers and make it easier to form into a roll. This way I can avoid using toothpicks to close it up or the fish coming undone during baking.
Serve this up with some fluffy rice or mashed potatoes and no one will miss the chicken or beef!
Looking for some other easy and delicious ways to make fish? Try this Grilled Tilapia Recipe or Easy Salmon Recipe.
- 6 Tilapia Fillets
- 3 tablespoons Butter, divided
- 3 tablespoons Olive Oil, divided, plus more to drizzle
- 2 tablespoons Garlic, minced
- 2 cups Bread Crumbs
- 2 tablespoons Fresh Parsley, minced
- 2 ounces Grated Parmesan Cheese
- 1/2 cup Shallot, finely chopped
- 1 Zucchini Squash, diced (about 1 cup)
- salt and pepper
Heat oven to 350°F.
Gently flatten the tilapia filets with a mallet or rolling pin until flexible enough to fold over easily.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a skillet over medium high. Add garlic and cook, stirring for about 1 minutes until golden. Add bread crumbs and stir to coat. Cook 5 minutes, stirring occasionally until crumbs are golden. Remove from heat and stir in parsley and parmesan cheese and season with salt and pepper. Set aside.
Wipe out the pan and add the remaining tablespoon of butter and olive oil over medium low heat. Add onions and cook 5 minutes until softened. Add zucchini and cook an additional 5 minutes. Stir in one cup of bread crumb mixture and season with salt and pepper and allow to cool slightly.
Place about a 1/4 of a cup zucchini mixture in the middle of each fish filet and gently wrap the fish around the stuffing. Place seam side down in a non-stick baking pan.
Top each fish roll with the remaining bread crumbs. Drizzle olive oil over the top of the bread crumbs.
Bake for 20 minutes then turn on the broiler and cook an additional 2-3 minutes until the bread crumbs are golden and crispy.