Stuffed Perch
These savory fillets are surprisingly easy to make, and offer great flavor and visual appeal. The skin is beautiful with the colors in the stuffing, but can be removed if desired before eating.

5 tablespoons melted butter, divided
1/2 cup chopped scallions
1 cup chopped red bell pepper
2 cups soft bread crumbs
4 5-ounce perch fillets
Salt
Freshly ground black pepper
1 teaspoon crumbled dried thyme
1 teaspoon crumbled dried tarragon
2 eggs

Preheat the oven to 350 degrees and heavily grease a medium sized baking dish. Place three tablespoons of the butter in a large heavy skillet and warm over medium high heat. Add the scallions and bell pepper and sauté for 3 minutes. Add the breadcrumbs and toss to coat evenly with the butter vegetable mixture. Remove from the heat and let cool slightly. While the stuffing mixture is cooling, rinse the perch fillets. Place in the baking dish and salt and pepper well on each side. Beat the eggs together in a small bowl and add the thyme, tarragon, and salt and pepper to taste. Mix the eggs with the cooled bread crumb mixture until well blended. Spoon a quarter of the bread crumb mixture onto the center of each perch fillet. Roll into bundle, securing with toothpicks if necessary. Flip the fish over so the seam is on the bottom. Pour the remaining butter over the fish and tent loosely with foil. Bake for 15-20 minutes, or until the fish is opaque and flakes easily when tested with a fork.

Makes 4 servings.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
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