Baking stuffed tilapia keeps the filling in place while allowing the meat to completely cook through. It’s also a simple method that requires little work. Other dry heat cooking methods, such as grilling, don’t work well for the delicate stuffed fish and require constant attention. Wet cooking methods, such as steaming, can dull the flavor of the filling or wash away the stuffing.
Rinse the tilapia filets in cold water and gently pat dry with a paper towel. Place each filet in a baking dish.
Spread any filling, such as shredded crab, over each filet. Roll the filet up and secure with a toothpick. Position each stuffed tilapia roll in the baking pan with the seam side down. Place the rolls at least 2 inches apart to help ensure even cooking.
Bake the rolls at 400 degrees Fahrenheit until the fish is flaky and opaque, about 10 minutes per inch of filet height. Remove rolls from oven. Place rolls on plates and remove the toothpick. Use any juices left in the pan as a sauce over the dish.