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.