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Stuffed Fish Fillets
 
 

2 pounds fish fillets (cod, haddock or ocean perch)  Juice of 1 lemon  2 tablespoons butter  1 small onion, minced  1 cup soft bread crumbs  1/3 cup milk 1 egg, separated  ½ teaspoon salt 1/8 teaspoon pepper  2 tablespoons minced parsley  Grease muffin pan. Set oven at 375° F. (moderate oven). Sprinkle fillets with lemon juice and coil each fillet around inside of muffin well. Melt butter. Add onion and sauté until tender. Stir in soft bread crumbs. Add milk and cook until bread absorbs milk. Beat egg yolk and stir into sauce. Cook until mixture is thick, Remove from heat and add salt, pepper, parsley. Beat egg white until stiff but not dry and fold into sauce. Spoon mixture into center of coiled fish fillets. Bake 20 minutes and serve hot.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.