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STUFFED FISH FILLETS

Category:    Fish, Low-cal
Yield:4 servings
 
      2 tb Reduced calorie margarine                -divided
    1/4 c  Chopped scallions                 1/2 ts Salt
    1/4 c  Chopped green peppers                    Dash each nutmeg & redpepper
      2    Slices white bread, crumbed         4    Red snapper or flounder
      1    Egg, beaten                              -fillets (5 oz each)
    1/3 c  Chopped fresh parsley,              1 tb Lemon  juice
 
  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, 1/4 cup parsley, and the seasonings to the
  vegetables and mix well until ingredients are moistened. Spoon 1/4 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 1/2 tb. lemon juice. Bake until fish flakes easily
  when tested with a fork, 15-20 minutes. Serve sprinkled with remaining
  parsley.
 

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