Spinach Stuffed Tilapia

The hardest part about doing this blog is figuring out what to write as a little blurb before I write the recipe.  I mean it is boring just to say this recipe is good lol, but it is!  I was surprised at how filling it was since Tilapia is is light, but it is very filling.  For this recipe you will need the following:

     2 tilapia fillets
     1 egg, lightly beaten
     2 tbsp panko bread crumbs
     2 tbsp grated Parmesan cheese
     1 tsp Italian seasoning
     1/2 tsp garlic powder
     1/2 tsp paprika
     salt and pepper, to taste
     1 tsp olive oil
     1/2 cup onion, small diced
     2 cloves of garlic, minced
     5 oz baby spinach
     1/2 tbsp fat free cream cheese (I used the new Greek yogurt cream cheese)
     1 tsp crushed red pepper
     1 tsp basil

   Preheat the oven to 400 degrees.  Line a small baking sheet or pan with parchment paper; set aside.  Heat oil in skilled over medium-high heat.  Saute onion for 3-4 minutes or until softened.  Add garlic and cook for another minute.  Add spinach and completely wilt down.  Season with crushed red pepper, basil, salt, and pepper.  Remove from the heat and stir in cream cheese until it's coated all the filling. 
   In one shallow pan, place beaten egg.  In another shallow pan combine grated Parmesan and panko, shaking to combine.  Season both sides of the fish with Italian seasoning, garlic powder, paprika, salt, and pepper.  Place the filling on fish fillet and fold fillet over, securing with toothpicks.  Dip in beaten egg, and use hands if needed to ensure the egg is all over the fish.  Move fish to the breading mixture.  Shake pan back and forth in order to ensure the bottom of the fish is nicely coated.  Then use your fingers to press the breading mixture to the top and sides of the fish. 
   Place in baking sheet, spray the top with nonstick cooking spray, and bake for 15 minutes, or until fish is flaky and cooked through.