Stuffed Fish Fillets Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Reduced calorie margarine,
1/4 cup: Chopped scallions,
1/4 cup: Chopped green peppers,
2 Slices: white bread, crumbed
1: Egg, beaten
1/3 cup: Chopped fresh parsley, divided
1/2 tsp: Salt,
Dash each nutmeg & redpepper,
4: Red snapper or flounder fillets, 5 oz each
1 tbsp: Lemon juice,
Directions:
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.
Source: Weight Watchers New International Cookbook Posted by Fred
Peters Typed for you by Linda Fields, Cyberealm BBS, Watertown NY 1993
Source from luhu.jp
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.
Source: Weight Watchers New International Cookbook Posted by Fred
Peters Typed for you by Linda Fields, Cyberealm BBS, Watertown NY 1993
Source from luhu.jp