Reduced Calorie Stuffed Fish Fillets

• 1/2 c. finely chopped celery
• `1/3 c. chopped green pepper
• 3 green onions, chopped
• 2/3 c. chicken broth
• 3 Tbsp. dry bread crumbs
• 2 Tbsp. chopped parsley
• 2 Tbsp. chopped walnuts or almonds
• 1 Tbsp. lemon juice
• 1/2 tsp. grated lemon peel
• 1 lb. fish fillets
• paprika (optional)

1. Combine celery, onions and 1/2 cup broth in pan.
2. Cover and steam over medium heat (about 7 minutes) until vegetables are tender.
3. Stir in bread crumbs, parsley, nuts, lemon juice, peel and salt if desired.
4. Place half of fish fillets in greased shallow baking dish.
5. Top with vegetable mixture, then remaining fish fillets.
6. Pour remaining broth over fish.
7. Sprinkle with paprika.
8. For special presentation spread 1/4 of filling on each of 4 thin fillets.
9. Roll up, secure with toothpick, cover and bake as directed.
10. Cover loosely.
11. Bake at 425u0b0 for 20 minutes.
12. Makes 4 servings, 216 calories; 12 grams fat each.

celery, green pepper, green onions, chicken broth, bread crumbs, parsley, walnuts, lemon juice, fish fillets, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353213 (may not work)