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.