Preparation / Directions:
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.
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