Cod Manicotti Wraps

This was on the front cover of the latest Clean Eating magazine and it looked so good I knew I would be making it. The problem was finding whole wheat lasagna noodles, I ended up going to three stores before finding some. This is messy to make but is really good, so it's worth it.

olive oil
3-4 green onions
8 whole wheat lasagna noodles
1 carrot, peeled and grated
8-10 oz cod*
4 oz neufchatel cheese
1/2 cup skim milk
1 tsp chopped dill
1/8 tsp salt
2 oz shredded mozz

Preheat oven to 350. Lightly spray a 9x9 cooking pan with olive oil and set it aside. Cook the lasagna noodles in a large pot of water. While they are cooking, rinse the onions, then slice them LENGTHWISE, to make long strands. Make sure you have at least 8 long strands. During the last 90 seconds of cooking, add the onion strands. Take the noodles and onions off the burner, drain, and set aside to cool. Cover the pot with a lid to keep the noodles pliable. Heat a non-stick pan over medium heat, mist with olive oil, then cook the fish until opaque and flaky. Set it aside to cool slightly. In a medium saucepan, mix the neufchatel cheese, skim milk and dill. Heat over low heat, whisking constantly, for 2-3 minutes. Add half of the mozz, and continue cooking, stirring constantly, until cheese is melted and bechamel is smooth. Take it off the burner and set aside half of the cheese mixture. Shred the fish with a fork, then add the fish and the carrots to the remaining cheese mixture and mix together. Take one of the lasagna noodles, put about 2 Tlbs of the fish bechamel sauce mixture on one end, and roll it up gently. Tie one of the green onions around it to keep it closed. Continue doing this until all the mixture and noodles are used. As you wrap them, place them in the 9x9 pan close together. Pour the remaining bechamel sauce over the top, and add the rest of the mozz. Bake at 350 for 25 minutes or until cheese is melted and slightly toasted.

*I use cod because I like it and it is one of the few white fishes I can find that is caught wild. The magazine recommends tilapia, but ever since I saw 40 tilapia jammed in a tank at a local store, I can't bring myself to buy farmed fish.

This was a bit of a process to make, but really didn't take that long to put together. In the future, I will probably not use the green onions as I really didn't care for the texture when they were cooked. You could probably use a toothpick or something to keep it together, although they were close enough together in the pan that you really wouldn't need it.

Rating: 4.5/5
Why? Although it is messy to assemble, it is really good and very filling.