Light Stuffed Fish

Name: Light Stuffed Fish
Yield: 8
Ingredients: 800 g of fish fillets; Juice of 1 lime; Salt to taste; Black pepper to taste; 200 g of ricotta cut into slices; 2 small tomatoes cut into slices; Oregano to taste; 1 cup (chalice) of wheat flour; 1 beaten egg white; 1 cup (chalice) of rye flour

1
800 g of fish fillets
2
Juice of 1 lime
3
Salt to taste
4
Black pepper to taste
5
200 g of ricotta cut into slices
6
2 small tomatoes cut into slices
7
Oregano to taste
8
1 cup (chalice) of wheat flour
9
1 beaten egg white
10
1 cup (chalice) of rye flour

Ingredients

1
800 g of fish fillets
2
Juice of 1 lime
3
Salt to taste
4
Black pepper to taste
5
200 g of ricotta cut into slices
6
2 small tomatoes cut into slices
7
Oregano to taste
8
1 cup (chalice) of wheat flour
9
1 beaten egg white
10
1 cup (chalice) of rye flour

Directions

1
Temper the fish fillets with lime juice, salt, and black pepper
2
On half of the fish fillets, place a slice of ricotta, a tomato slice, and season with oregano
3
On each tomato slice, place another fish fillet
4
Dredge in wheat flour, coat with beaten egg white, and then coat with rye flour
5
Arrange on a non-stick baking sheet and bake at 180°C (350°F)
6
Leave to bake for approximately 25 minutes, turning to brown both sides
7
Serve immediately.