Recipe Entry: Fish Fillet Rollout

Let me start off by saying that I am loving making these recipes that y'all sent me. I made the Greek Pasta this weekend and it was awesome! You should totally try it. My goal is to make all the recipe entries eventually.

This tasty looking one is from Emily T. She says, "My mom found this recipe in a Family Circle magazine a few years ago. It was the first prize entree winner. It sounded strange to me at first- fish with an italian flare? But it's really good! If you use tilapia it doesn't even taste fishy (if you don't like fish). I also add a layer of zucchini over the fish and omit the olives- so you can kind of play with the recipe too. I usually cut it in half and just use 3 fillets and serve with a salad or steamed broccoli."

Photo Credit: Family Circle

Fish Fillet Rollout
Source: Family Circle

(serves 6)

1/2 cup chicken broth (or 1 chicken bouillon cube dissolved in 1/2 cup water)

1 Tbsp olive oil

2 eggs

1/2 tsp salt (optional)

1 cup seasoned bread crumbs

6 flounder or tilapia fillets (about 1.5 lbs total)

1/4 tsp black pepper

1 container grape tomatoes (about 8 oz), quartered

1/2 cup pitted black olives, sliced (optional)

2 cups mozzarella cheese

1/4 cup flat-leaf parsley, chopped (or 1/2 tsp dried)

Heat oven to 350 degrees.

Place chicken broth and olive oil in a 13x9 baking pan.

In a shallow plate, lightly beat eggs and salt.

Place bread crumbs in another shallow plate.

Dip fillets into egg mixture and then into bread crumbs, coating both sides.

Place in baking pan, overlapping if necessary.

Season with pepper.

Sprinkle tomatoes, olives and cheese over the top.

Evenly sprinkle parsley over the cheese.

Bake at 350 degrees uncovered for 20 minutes or until fish flakes easily with a fork.

Thanks Emily!