Recipe - Stuffed Fish Fillets

2 tablespoon Reduced calorie margarine
One fourth cup Chopped scallions
One fourth cup Chopped green peppers
2 Slices white bread, crumbed
1 Egg, beaten
1/3 cup Chopped fresh parsley,
divided
One half teaspoon Salt
Dash each nutmeg & redpepper
4 Red snapper or flounder
fillets (5 ounce each)
1 tablespoon 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, One fourth cup parsley, and the seasonings to
the vegetables and mix well until ingredients are moistened. Spoon
One fourth 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 One half tb. lemon
juice. Bake until fish flakes easily when tested with a fork, 1520
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip