My fish choice at the grocery store is often based upon the current market price of what they have available. This week, tilapia and the chowder mix were the only things worth shelling out for, and it has been a month or so since I last had tilapia. I wanted to try something new, though, so here is a simple recipe for rolled tilapia that came out really well.


  • 1 or 2 tilapia filets per person
  • 1 or 2 beaten eggs (depending upon quantity of tilapia filets being prepared)
  • Bread crumbs and seasonings (to taste)
  • Cheese
  • Toothpicks

See? Not much to it. I used bread crumbs, basil, and cayenne pepper, but you can bread the fish with whatever you want. I had American cheese available, but next time I will make sure that I have montery jack on hand. I only needed one egg and could have easily coated a couple of pounds of fish, but I only had 3 filets (about 0.75 lbs).


  1. Preheat the oven – prepare the filets while you wait for the oven to heat up to 375°.
  2. Clean the filets – assuming that you did not catch the fish yourself, rinsing them off should be fine.
  3. Mix bread crumbs and seasonings – just dump them onto a plate and shake or stir them up to mix them well.
  4. Coat and bread the filets – coat the filets with a beaten egg (or two) and then bread with your mixture of crumbs and seasonings.
  5. Top with cheese and roll – put slices of cheese (or shredded cheese, I suppose) on top of the tilapia filets and then roll them up. Keep them from unrolling by sticking toothpicks into them.
  6. Bake for 25-30 minutes – the filets will probably take at least 25 minutes to cook; keep an eye on them and try to get them out of the oven with half of an hour.

I served the tilapia filets over rice with some mixed vegetables on the side. It took me about 10 minutes total to prepare everything, including the rice and vegetables, and about 30 minutes for it all to cook. I try to have seafood at least once or twice a week, and this is a quick and easy meal that I will definately be making again.