FISH FILLETS WITH SHRIMP STUFFING

SERVES 4

This is quick, easy, healthy and very good. You could use the same stuffing for rolled fillets.

INGREDIENTS

2 teaspoons canola or olive oil

1 cup finely chopped onions

1/2 pound small shrimp, uncooked, peeled, and very finely chopped

2 cups fine fresh bread crumbs

1 teaspoon dried marjoram leaves

1 teaspoon dried thyme

2 teaspoons dried parsley

Salt and pepper to taste

1 teaspoon fresh lemon juice

2 tablespoons dry sherry

2 tablespoons melted butter

1-1/2 pounds small firm, white-fleshed fish fillets (about 3/4-inch thick)

Lemon wedges (garnish)

Preheat oven to 375° F. Heat a small skillet over medium-high heat. Add the oil, then the onions and sauté until softenend, about 10 minutes. Remove from heat and let cool slightly. Mix together the shrimp, breadcrumbs, onions, marjoram, thyme, parsley salt and pepper. Add the lemon juice, sherry and 1 tablespoon of the melted butter. Combine very well. Lightly butter or spray a 13x9x2-inch broiler-proof pan. Place the fillets in the pan in one layer. Divide the stuffing evenly on top of each fillet. Press down lightly to make sure stuffing will stick to fish. Drizzle the other tablespoon of melted butter over the fillets. Bake about 15 minutes, or until fish is just done. Place under a hot broiler and broil until the stuffing is lightly browned, about 5 minutes. Serve immediately. If desired, sprinkle with juice from lemon wedges.

Note: Don't throw away those shrimp peels. Cook them in some water with a bay leaf and lemon slice for about 10 minutes, then strain the broth and freeze for future use.

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