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The Recipe Instructions |
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Ingredients
2 tbsp reduced calorie margarine
1/4 cup chopped scallions
1/4 cup chopped green peppers
2 slices white bread, crumbed
1 egg, beaten
1/3 cup chopped fresh parsley, divided
1/2 tsp salt
1 dash each nutmeg & redpepper
4 red snapper or flounder fillets (5, oz each)
1 tbsp lemon juice
Directions
1. Preheat oven to 350F. In a 10 inch skillet, melt the margarine;
remove 1 tablespoon and set aside. Heat remaining margarine until
bubbly and hot; add the scallions and bell pepper to skillet and
saute over medium heat until vegetables are softened, about 3 min.
Remove from heat and let cool slightly.
2. Add the bread crumbs, egg, 1/4 cup parsley, and the seasonings to
the vegetables and mix well until ingredients are moistened. Spoon
1/4 of the vegetable mixture over each fillet and roll fish to
enclose. Transfer stuffed fillets, seam side down, to an 8 x 8 x 2
baking pan, spoon any remaining ingredients over them. Drizzle
reserved margarine over fillets and sprinkle each with 1/2 tb. lemon
juice. Bake until fish flakes easily when tested with a fork, 15-20
minutes. Serve sprinkled with remaining parsley.
Source: Weight Watchers New International Cookbook Posted by Fred
Peters Typed for you by Linda Fields, Cyberealm BBS, Watertown NY 1993
Servings: 4
Diet Stuffed Fish Fillets Recipe brought to you by Diet Recipes To-Go
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Superfoods containing lycopene (includes apricot, red peppers and tomato puree) The chemical lypcopene is a natural coloring agent and a member of the same family of phytochemicals as carotene. This chemical is the reason for the deep red hue of quite a few types of food. Intrestingly, unlike most other vitamins, this useful phytochemical not only survives being cooked, but is in actuality enhanced by cooking. . Its most important value is that it works as an antioxidant and is thought to be an asset in the fight to lower the risk of contracting cancer. This useful phytochemical is the most effective quencher of singlet oxygen, which is associated with aging of the skin. It's also thought by nutritionalists to impede the development of atherosclerosis. |