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2 people
30 minutes
Difficult
Pan
Ingredients
4 Regal Springs tilapia fillets
40g fresh basil
50g Parmesan, grated
120ml oil + 2 tbsp for frying
45g pine nuts
2-3 cloves of garlic
1 red pepper
60g spinach
40g feta + some feta to garnish
10g butter
Salt and pepper
Preparation
- Process the parmesan, pine nuts and basil in a blender to make a pesto and gradually add 120ml oil until the pesto has the desired consistency. Season with salt and pepper.
- Fry the spinach in a pan with 1 tablespoon of oil until the spinach has wilted. Now spread the pesto evenly over the (thawed) tilapia fillets and top with a strip of red pepper, some spinach and the feta. Carefully roll up the fillets and secure with toothpicks. Season with salt and pepper.
- Heat 1 tablespoon of oil and the butter in a pan. Fry the stuffed fillets for about 3-4 minutes on each side until completely cooked through. As soon as the fish is cooked, the toothpicks can be removed. Serve with some salad or rice and garnish with feta and pesto if you like.
