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| Stuffed Fillet of Fish serves 6 (total fat -7.31 grams) | |
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| Vegetable oil spray | 4 green onions with tops, chopped fine |
| 6 fish fillets, about 5 ounces each | ¼ cup chopped almonds |
| ½ teaspoon white pepper | ¼ cup unseasoned bread crumbs |
| ½ teaspoon paprika | ¼ cup minced fresh parsley |
| 1 tablespoon acceptable vegetable oil | 6 ounces fresh mushrooms,chopped fine |
| 2 tablespoons minced fresh parsley for garnish | ½ tablespoon acceptable vegetable oil |
Preheat oven to 375° F. Lightly grease six oven proof 6-ounce custard cups or one muffin pan with six 2 ½ x 1 ¼ inch cups with vegetable oil spray. Curl each fillet inside a custard or muffin cup. Sprinkle with pepper and paprika. In a nonstick skillet, heat 1 tablespoon oil over medium- high heat. Add mushrooms and onions and sauté until tender, about 2 minutes. Remove skillet from heat. Stir in almonds, bread crumbs and parsley. Spoon mixture equally into center of each fillet. Brush tops with remaining oil. Bake 15 minutes, or until fish is no longer translucent. Carefully remove each stuffed fillet from cup, spoon juice over top and garnish with parsley. ENJOY
