Stuffed Fish Fillets

• 2 tablespoons margarine
• 1/4 cup scallions, spring or green onions finely chopped
• 1/4 cup green bell peppers finely chopped
• 2 slices bread, white made into crumbs
• 1 each eggs beaten
• 13 cup parsley leaves chopped fresh, divided
• 1/2 teaspoon salt
• 1 dash red pepper flakes crushed
• 1 dash nutmeg ground
• 4 each red snapper fillets 5 ounces each
• 1 tablespoon lemon juice

1. Preheat oven to 350F (180C).
2. In 10-inch skillet melt the margarine; remove 1 tablespoon and set aside.
3. Heat remaining margarine until bubbly and hot; add scallions and bell pepper to skillet and saute over medium heat until vegetables are softened, about 3 minutes.
4. Remove from heat and let cool slightly.
5. Add the bread crumbs, egg, 1/4 cup parsley, and the seasonings to vegetables and mix well until ingredients are moistened.
6. Spoon 1/4 of vegetable mixture over each fillet and roll fish to enclose.
7. Transfer stuffed fillets, seam side down, to 8 x 8 x 2-inch baking pan; spoon any remaining stuffing mixture around fillets.
8. Drizzle reserved margarine over fillets and sprinkle each with 1/2 tablespoon lemon juice.
9. Bake until fish flakes easily when tested with a fork, 15 to 20 minutes.
10. Serve sprinkled with remaining parsley.

margarine, scallions, green bell peppers, bread, eggs, parsley, salt, red pepper, nutmeg ground, red snapper, lemon juice

Taken from recipeland.com/recipe/v/stuffed-fish-fillets-38611 (may not work)