Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   margarine
     1/4  cup           finely chopped scallions
     1/4  cup           finely chopped green bell -- peppers
   2      slices        white bread -- made into
   1                    egg -- beaten
     1/3  cup           chopped fresh parsley -- divided
     1/2  teaspoon      salt
     1/8  teaspoon      crushed red pepper
     1/8  teaspoon      ground nutmeg
   4                    red snapper fillets -- (5 oz, each or
                        -- flounder)
   1      tablespoon    lemon juice

Preparation:

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 sauté 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 ]