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