Stuffed fish fillets (mexico)

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Margarine
¼ cup Finely chopped scallions
¼ cup Finely chopped green bell peppers
2 slices White bread, made into crumbs
1 Egg, beaten
⅓ cup Chopped fresh parsley, divided
½ teaspoon Salt
1 dash Crushed red pepper
1 dash Ground nutmeg
4 Red snapper fillets (5 oz each or flounder)
1 tablespoon Lemon juice

Directions

Preheat oven to 350F. In 10-inch skillet melt the margarine; remove 1 tablespoon and set aside. Heat remaining margarine until bubbly and hot; add scallions and bell pepper to skillet and saute over medium heat until vegetables are softened, about 3 minutes. Remove from heat and let cool slightly. Add the bread crumbs, egg, ¼ cup parsley, and the seasonings to vegetables and mix well until ingredients are moistened. Spoon ¼ of vegetable mixture over each fillet and roll fish to enclose. Transfer stuffed fillets, seam side down, to 8 x 8 x 2-inch baking pan; spoon any remaining stuffing mixture around fillets. Drizzle reserved margarine over fillets and sprinkle each with ½ tablespoon lemon juice. Bake until fish flakes easily when tested with a fork, 15 to 20 minutes. Serve sprinkled with remaining parsley.

Makes 4 servings, 1 stuffed fillet each.

[WEIGH WATCHERS NEW INTERNATIONAL COOKBOOK ] Posted by Fred Peters.

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