Stuffed tilapia with crab and shrimp

1. Preheat oven to 400
Lightly dredge outside of fish with coconut flour (Please note flour is optional, but will make for a nicer sauce at the end, as well as give the fish a nice texture)
Add about 2 oz of crab cake mixture to inside of fish fillet (the side where the blood line is)
Roll fillet and place into an oven safe baking dish or sheet try
Place toothpick through fish.
Pour wine in pan
Place in oven for about 7 minutes
Remove from oven and
Transfer fish to a plate
Pour liquid into a pan and add a splash of wine
Add chunk of butter to melt into sauce
Add parsley to sauce
Pour over fish on plate and serve hot.
Garnish with lemon wedge and sprig of parsley.

2. Notes
* Shrimp can be substituted for all of the crab to cut cost. If you want to use crab only, that will be excellent, but crab can be expensive, so cutting the recipe with shrimp will significantly cut that cost.

3. * If you want to make a "Piccata" type sauce, you can add capers at the end before draping sauce over fish.