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Recipe by Temi Philip

Cheese-and-Eggplant-Stuffed Fish Fillets in Tomato Sauce

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Cheese-and-Eggplant-Stuffed Fish Fillets in Tomato Sauce
Dairy Dairy
Medium Medium
6 Servings
Allergens

Contains

- Dairy
40 Minutes
Diets
- Gluten Free - Pescatarian - Paleo - Low Carb - No Refined Sugar - Keto

This is a melt-in-the-mouth recipe with a Mediterranean flavor. Since the filling is dairy, it’s not appropriate for those whose minhag is not to eat fish with milk.

Ingredients

Fish

  • black pepper, to taste

  • 1/4 cup (50 grams) butter

  • salt, to taste

  • 6 fillets tilapia (or any other white fish of your choice), cut in half

Tomato Sauce

  • black pepper, to taste

  • 5–6 fresh basil leaves, finely chopped

  • 4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic

  • 1/4 cup (50 grams) margarine or butter

  • salt, to taste

  • 3 tomatoes, peeled and cubed

  • 3/4 cup water

Eggplant filling

  • 5–6 fresh basil leaves

  • salt, to taste

Directions

Prepare the Filling

1.

Roast the eggplants over an open flame until soft. Remove from heat and allow to cool.

2.

Cut the eggplants in half and scrape out the insides with a spoon. Chop coarsely and transfer to a bowl. Add remaining ingredients and mix.

Prepare the Fish

1.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Cut three sheets of Gefen Parchment Paper in half and place one half on your work surface.

2.

Place one fillet half on the parchment paper, skin-side down.

3.

Sprinkle with a bit of salt and pepper, and add two heaping tablespoons of stuffing. Cover with the second fillet half, skin-side up. Sprinkle top with salt and pepper and place a cube of butter on top. Fold the parchment paper to form a sealed package and transfer to a baking pan.

4.

Repeat with remaining fish fillets and filling. Bake fish envelopes for 15 minutes.

5.

Remove from the oven and open the parchment paper. Turn the oven to broil and broil the fish for three minutes, until lightly browned.

Prepare the Tomato Sauce

1.

Meanwhile, melt the butter in a saucepan and sauté garlic until golden.

2.

Add tomato cubes and steam five minutes. Add water, salt, and pepper. Cook 10 minutes, and then remove from heat and add basil.

3.

Optional: Purée sauce until smooth.

4.

To serve: Place the fish on plates and pour three tablespoons of sauce over each portion.

Notes:

This fish can be stored in the fridge for up to two days.

Recipe tags

aromatic aubergines baked basil butter cheese creative dairy dairy fish eggplant eggplants feta cheese fish garlic gluten free kosher keto Mediterranean Mediterranean food Pesach Shavuos stuffing tilapia tomatoes
Cheese-and-Eggplant-Stuffed Fish Fillets in Tomato Sauce

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