Stuffed fish fillets

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Reduced calorie margarine
¼ cup Chopped scallions
¼ cup Chopped green peppers
2 Slices white bread, crumbed
1 Egg, beaten
⅓ cup Chopped fresh parsley, divided
½ teaspoon Salt
Dash each nutmeg & redpepper
4 Red snapper or flounder fillets (5 oz each)
1 tablespoon Lemon juice

Directions

1. Preheat oven to 350F. In a 10 inch skillet, melt the margarine; remove 1 tablespoon and set aside. Heat remaining margarine until bubbly and hot; add the scallions and bell pepper to skillet and saute over medium heat until vegetables are softened, about 3 min.

Remove from heat and let cool slightly.

2. Add the bread crumbs, egg, ¼ cup parsley, and the seasonings to the vegetables and mix well until ingredients are moistened. Spoon ¼ of the vegetable mixture over each fillet and roll fish to enclose. Transfer stuffed fillets, seam side down, to an 8 x 8 x 2 baking pan, spoon any remaining ingredients over them. Drizzle reserved margarine over fillets and sprinkle each with ½ tb. lemon juice. Bake until fish flakes easily when tested with a fork, 15-20 minutes. Serve sprinkled with remaining parsley.

Source: Weight Watchers New International Cookbook Posted by Fred Peters Typed for you by Linda Fields, Cyberealm BBS, Watertown NY 1993

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