Favourite Stuffed Fish Fillets
Favourite Stuffed Fish Fillets recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| ¼ | cup |
scallions, spring or green onions
finely chopped |
|
| ¼ | cup |
green bell peppers
finely chopped |
|
| 2 | slices |
white bread
made into crumbs |
|
| 1 | large |
eggs
beaten |
|
| ⅓ | cup |
parsley leaves
chopped fresh, divided |
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
red pepper flakes
crushed |
*
|
| 1 | dash |
nutmeg
ground |
*
|
| 20 | ounces |
red snapper fillets
5 ounces each, 4 fillets |
*
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 59 | ml |
scallions, spring or green onions
finely chopped |
|
| 59 | ml |
green bell peppers
finely chopped |
|
| 2 | slices |
white bread
made into crumbs |
|
| 1 | each |
eggs
beaten |
|
| 79 | ml |
parsley leaves
chopped fresh, divided |
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
red pepper flakes
crushed |
*
|
| 1 | dash |
nutmeg
ground |
*
|
| 4 | each |
red snapper fillets
5 ounces each, 4 fillets |
*
|
| 15 | ml |
lemon juice
|
|
Directions
Preheat oven to 350℉ (180℃). 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, ¼ cup parsley, and the seasonings to vegetables and mix well until ingredients are moistened. Spoon ¼ 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 ½ tablespoon lemon juice. Bake until fish flakes easily when tested with a fork, 15 to 20 minutes. Serve sprinkled with remaining parsley.
