Stuffed tilapia in cream wine sauce

Preparation:

Spinach mixture with onions and garlic

Cooked rice arranged before we add fish

Fish fillets stuffed with spinach mixture

We covered the mixture with the wine and cream sauce

Finished product!

Ingredients:
2 pounds of tilapia
2 cups of rice
1 large onion
2 TBSP butter
3 cloves of garlic
2 packs of fresh spinach
1/4 cup of white wine
1 cup of heavy cream
lemon zest
10 oz grated mild cheddar cheese

Directions:
Cook 2 cups of brown rice until ready. Set aside.
Preheat oven to 375.

In a medium pan sautee chopped onions in butter until transperent. Add minced garlic and cook for another minute. Add spinach and lemon zest. Cook for about 1 minute until spinach is wilted. Season with salt and pepper. Set aside.

In a small pan bring wine and heavy cream to boil on a medium heat. Add cheese gradually to the mixture.

Put the rice in a deep pan.

Salt and pepper tilapia slices. Add spinach and roll inside the fish. Add stuffed tilapia pieces to the rice in the pan and pour the cream and wine mixture over it.

Bake covered with foil for 25-30 minutes.