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Cheesy Garlic Butter Shrimp Stuffed Fish Rolls

Thin white fish fillets wrapped around juicy shrimp, baked in garlic lemon butter, and topped with golden melted mozzarella and Parmesan cheese.
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 peoples
Course: Main Course
Cuisine: American

Ingredients
  

For the Rolls:
  • 4 thin white fish fillets 5 to 6 oz each, such as sole, flounder, or tilapia
  • 12 large raw shrimp peeled and deveined (tails removed)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
For the Garlic Butter:
  • 4 tbsp 57 g unsalted butter, melted
  • 1 tbsp olive oil
  • 5 garlic cloves minced
  • 1 tbsp fresh lemon juice
  • 1/2 tsp paprika
  • Pinch of red pepper flakes optional
  • 1 tbsp chopped fresh parsley
For the Cheese Topping & Serving:
  • 1 cup shredded mozzarella about 4 oz
  • 1/4 cup grated Parmesan
  • 1 tbsp chopped fresh parsley for finishing
Lemon wedges

Method
 

  1. Prep Oven & Dish: Heat oven to 400°F (200°C). Use an 8x11-inch baking dish that holds the four rolls snugly.
  2. Make Garlic Butter: Stir together melted butter, olive oil, minced garlic, lemon juice, paprika, red pepper flakes, and 1 tbsp parsley. Pour two-thirds into the baking dish and spread across the bottom. Save the rest for brushing.
  3. Dry & Season: Pat fish fillets and shrimp dry with paper towels. Mix salt, pepper, garlic powder, and 1/2 tsp paprika, then sprinkle evenly over fish and shrimp.
  4. Fill & Roll: Place 3 shrimp at the wide end of each fillet. Roll up snugly and place seam side down in the baking dish.
  5. First Bake: Brush tops with remaining garlic butter. Bake uncovered for 12 minutes until fish turns opaque at edges.
  6. Add Cheese: Sprinkle mozzarella and Parmesan evenly over rolls. Spoon a little butter from the dish over cheese.
  7. Finish Baking: Return to oven for 8 to 10 minutes until cheese is melted and bubbly with golden spots (broil 1–2 mins if deeper browning is desired).
  8. Rest & Serve: Check that fish reaches 145°F (63°C) and shrimp is pink. Rest 3 minutes. Top with fresh parsley and serve hot with lemon wedges.
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