sLemon-Cucumber Stuffed Pompano (A.B.C.)l

• 1/2 cup chopped,seeded, peeled cucumber
• 1/2 cup chopped carrot
• 2 tbsp chopped onion
• 1/2 tsp lemon pepper
• 1/4 cup margarine
• 1/2 cup hot water
• 1 tsp tomato bouillon
• 2 tbsp snipped fresh parsley
• 3 cup dry bread cubes
• 4 small pompano about 1 pound each

1. Heat oven to 375A.
2. Grease 13A9-inch baking pan.
3. In small skillet, cook and stir cucumber, carrot, onion and lemon pepper in margarine over medium heat until tender, about 6 minutes.
4. Blend in water and tomato bouillon.
5. Heat to boiling.
6. Add parsley.
7. Remove from heat.
8. In medium bowl, stir bread cubes into vegetables until coated.
9. Place fish in prepared pan.Stuff each pompano with one-fourth of bread mixture.
10. If desired, brush fish with 2 tablespoons melted margarine before baking.
11. Bake until fish flakes easily at backbone, about 20 minutes.

cucumber, carrot, onion, lemon pepper, margarine, water, tomato bouillon, parsley, bread cubes, pompano

Taken from cookpad.com/us/recipes/355866-%F0%9F%8E%B6lemon-cucumber-stuffed-pompano-abc%F0%9F%8E%B5 (may not work)