Heat oil in LG skillet.

Add bell peppers, mushrooms and asparagus to oil. Cook until tender.

Remove from heat. Add garlic and shallot. Once fragrant remove from pan, placing in MED/LG bowl.

Combine 1/2 cream cheese, beaten egg, parm and green onion until mixed well.

Add stuffing and veggie mix to cream cheese mixture. Combining well.

Preheat oven to 350. Spray baking sheet with nonstick spray.

Place 3 filets on baking sheet. Divide veggie/cheese mixture into 1/3, spreading onto each piece of fish.

Top with another piece of fish. Covering stuffing mixture. Sprinkle with salt, pepper, and enough paprika to cover entire piece of fish.

Bake at 350 for 15-20 minutes uncovered OR 30-35 minutes covered with foil, until fish flakes easily with fork.

(When the fish is halfway through cooking time) place other half of cream cheese, milk and white wine in sauce pan on MED/L heat. Stir consistently until melted and blended well. Add more milk and wine if needed.

Once fish is cooked through place on plate and top with white wine/cheese sauce. Garnish with more paprika, parm and green onions.