Stuffed Fish Fillets

Serves:

Ingredients:

2 tb Reduced calorie margarine
fillets (5 oz each)
4 Red snapper or flounder
Dash each nutmeg & redpepper
1/2 ts Salt
divided
1/3 c Chopped fresh parsley,
1 Egg, beaten
2 Slices white bread, crumbed
1/4 c Chopped green peppers
1/4 c Chopped scallions
1 tb Lemon juice

Method:

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.