Olive oil 1/4 cup
Onion, quartered 1 large
Shallots, peeled 4 large
Flat parsley 1 bunch
Mushrooms, diced small (use the foodprocessor, pulsing) 4 cups
Basil leaves, packed, chopped 1/4 cup
Fresh bread crumbs, gluten-free OK 1 cup
Feta cheese, crumbled 2/3 cup
Ground pepper to taste
Fish (tilapia, ﬂounder, branzino etc) 8 ﬁllets
Preheat the oven to 375 degrees.
Heat the oil in a large skillet. In a food processor, coarsely grind the onion, shallots and parsley, and add to the skillet. Sauté it until it is translucent. Add the mushrooms and sauté until most of the liquid evaporate. Turn off the ﬂame.
Add the remaining stufﬁng ingredients and mix thoroughly. Put some of the ﬁlling in the centre of a ﬁllet, and close the ﬁllet around the ﬁlling. Place the roll in a baking pan, seam side down. Repeat with the remaining stufﬁng and ﬁllets.
Make sure the pan is not too large for the ﬁsh, as the stufﬁng may ooze out of the ﬁllets. Drizzle the oil on top of the ﬁllets, and sprinkle with the paprika. Bake about 30 minutes, or a little longer, until the ﬁsh ﬂakes easily. Serve hot or at room temperature.
Want stories like this in your inbox?
Sign up to exclusive daily email
More Stories from Recipe