Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Margarine -divided
1/4 c Finely chopped scallions 1/2 ts Salt
1/4 c Finely chopped green bell 1 ds Crushed red pepper
-peppers 1 ds Ground nutmeg
2 sl White bread, made into 4 Red snapper fillets (5 oz
-crumbs -each or flounder)
1 Egg, beaten 1 tb Lemon juice
1/3 c Chopped fresh parsley,

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, 1/4 cup
parsley, and the seasonings to vegetables and mix well until
ingredients are moistened. Spoon 1/4 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 1/2 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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