Stuffed Fillet Of Fish
|Vegetable oil spray||1|
|Fish fillets||30 Ounce (6 fillets, about 5 ounces each, such as sole or flounder)|
|White pepper||1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon (acceptable)|
|Fresh mushrooms||6 Ounce, finely chopped|
|Green onions with tops||4 , finely chopped|
|Chopped almonds||1⁄4 Cup (4 tbs)|
|Unseasoned bread crumbs||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄2 Tablespoon (acceptable)|
|Minced fresh parsley||2 Tablespoon|
Preheat oven to 375Â° F.
Lightly grease six ovenproof 6-ounce custard cups or one muffin pan with six 2 1/2 X 1 1/4-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 saute 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.