Tilapia stuffed with quinoa and vegetables with mussel sauce

24 h
Type of dish: Fish
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Tilapia 2.0 kg
Table salt 3.7 g
Ground white pepper 0.1 g
Mussel 0.3 kg
Onion 0.1 kg
Green pepper 0.05 kg
Red pepper 0.05 kg
Soya sauce 0.02 l
Quinoa 0.05 kg
Shallots 0.05 kg
Butter 0.05 kg
Plain flour 0.024 kg
Fumet 0.7 l
Onion 0.047 kg
Green leek 0.467 ud
Parsley 0.0 g
Fish heads and bones 0.187 kg
Water 0.7 l
  • Preparing fish. Take out the supreme with skin and season with salt and pepper.

The following elaborations are necessary for this recipe:

For the filling:

  • Cook the quinoa in twice as much water as the quinoa, for 15 minutes and then rinse.
  • Cut the onion, green and red peppers into thin strips, sauté everything al dente, add the soy sauce and leave to reduce.
  • Mix the quinoa with the vegetables.
  • Place the filling on top of the fillet and cover with another one, wrap the tilapia in film and vacuum pack trying not to lose its shape.
  • Cook at 65 ºC for 45 minutes.

For the mussel sauce:

  • Open the cleaned mussels by steaming them with a little white wine and reserve the liquid.
  • Poach the shallot cut into brunoise, add half of the mussels, bind with the flour, mix with the liquid and the fumet.
  • Boil the sauce then blend and sieve.


  • Cook the fettuccine English style.


  • Remove the stuffed tilapia from the bag, cut it in half, place it on a baking tray with the mussel sauce and bake in the oven at 160ºC.
  • Heat the rest of the sauce with the reserved mussels.
  • Sautee the filleted mushrooms, add the pasta and sauté, add salt.
  • Decorate the bottom of the plate with the sauce, place the pasta on one side and the tilapia with the mussels on the other.
Nutritional information (1 portion)
Fiber 7.43 g
Saturates 7.14 g
Monounsaturated fatty acids 4.27 g
Polyunsaturated fatty acids 2.5 g
Cholesterol 238.0 mg
Calcium 170.19 mg
Iron 4.1 mg
Zinc 1.51 mg
Vitamin A 232.43 ug
Vitamin C 56.51 g
Folic acid 161.69 ug
Salt (Sodium) 1258.45 mg
Sugars 15.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.