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Serves 4

1 pound/450g tilapia fillets divided into 4 pieces

1/2 pound/225g feta cheese divided into 4 pieces

1 beefsteak tomato sliced thin

1 cup/227g kalamata olives, sliced

1 bunch of parsley chopped

Juice of one lemon

Olive oil 

Salt and pepper

1 cup/250ml/237g dry white wine

Preheat oven to 350˚f/180C/Gas4

Lightly oil casserole dish.  Line with 8 slices of tomato.  Place the four (4) pieces of tilapia on a cutting board, sprinkle with salt and pepper.  Put one (1) piece of feta 1 inch/2.5cm from the wider end of each fillet.  Roll up starting from the wider end.  Secure each filet with a toothpick and stand up in a casserole dish on tomato.  Top each roll with tomato slice, and sprinkle with olives.  Combine remaining ingredients until well blended.  Pour over fish and cover with aluminum foil. Place the casserole dish in a preheated oven.  Bake for 10 minutes.  Remove foil and bake for another 10 – 12 minutes.  

Remove from the oven and serve with starch and vegetables.  Spoon juices from the casserole over the fish for a ready made sauce.