Pesto, Red Pepper and Feta–Stuffed Tilapia
4 Regal Springs Tilapia fillets
2 cups fresh basil
1/2 cup Parmesan cheese, freshly grated
1/2 cup + 1 tablespoon extra-virgin olive oil
1/3 cup pine nuts
2–3 garlic cloves
8 slices roasted red pepper
2 cups fresh spinach, sautéed in 1 teaspoon of olive oil for 3 minutes
1/4 cup feta cheese, plus extra for garnish
1 tablespoon butter
Salt and black pepper to taste
Place basil, Parmesan, pine nuts and garlic into a food processor and blend until smooth.
With food processor still on, slowly pour in 1/2 cup olive oil until combined.
Season to taste with salt and pepper.
Spread equal amounts of pesto onto each tilapia fillet. Top each with roasted red pepper slices, then sautéed spinach, and top with feta.
Carefully roll up each fillet lengthwise and secure with toothpicks. Season with salt and pepper.
In frying pan, heat 1 tablespoon olive oil and butter until butter begins to bubble. Sauté each tilapia roll on all sides until cooked through, about 3–4 minutes per side.
When tilapia is cooked, remove from oven and discard toothpicks.
Garnish with additional feta if desired.