Stuffed Fish Fillets

Course : Fish
Serves: 4
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2 tablespoons reduced calorie margarine
1/4 cup chopped scallions
1/4 cup chopped green peppers
2 slices white bread -- crumbed
1 large egg -- beaten
1/3 cup chopped fresh parsley -- divided
1/2 teaspoon salt
1 dash nutmeg and red pepper
4 fillets red snapper or flounder -- fillets (5 oz each)
1 tablespoon lemon juice

Preparation / 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 sauté over medium heat until vegetables are softened, about 3 minutes 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.

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