Stuffed Fish Fillets (Mexico)

Recipe Ingredients

2 tablespoons	30ml	Margarine
1/4 cup	36g / 1.3oz	Finely chopped scallions
1/4 cup	36g / 1.3oz	Finely chopped green bell - peppers
2		White bread - made into
1		Egg - beaten
1/3 cup	48g / 1.7oz	Chopped fresh parsley - divided
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Crushed red pepper
1/8 teaspoon	0.6ml	Ground nutmeg
4		Red snapper fillets - (5 oz, each or flounder)
1 tablespoon	15ml	Lemon juice

Recipe Instructions

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 ]

Source:
Lois Ann Mouton

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