🎶Lemon-Cucumber Stuffed Pompano (A.B.C.)🎵

Name: 🎶Lemon-Cucumber Stuffed Pompano (A.B.C.)🎵
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup chopped,seeded, peeled cucumber; 1/2 cup chopped carrot; 2 tbsp chopped onion; 1/2 tsp lemon pepper; 1/4 cup margarine; 1/2 cup hot water; 1 tsp tomato bouillon; 2 tbsp snipped fresh parsley; 3 cup dry bread cubes; 4 small pompano about 1 pound each

BBOY @BBOY1980

Fresno, Ca.

A.B.C (ANOTHER BAD CREATION)🎵🎶💃🎶🎵🎵

BBOY @BBOY1980

Fresno, Ca.

A.B.C (ANOTHER BAD CREATION)🎵🎶💃🎶🎵🎵

Saved

Ingredients

4 servings

1/2 cupchopped,seeded, peeled cucumber
1/2 cupchopped carrot
2 tbspchopped onion
1/2 tsplemon pepper
1/4 cupmargarine
1/2 cuphot water
1 tsptomato bouillon
2 tbspsnipped fresh parsley
3 cupdry bread cubes
4small pompano about 1 pound each

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Steps

1

Heat oven to 375°.
2

Grease 13×9-inch baking pan.
3

In small skillet, cook and stir cucumber, carrot, onion and lemon pepper in margarine over medium heat until tender, about 6 minutes. Blend in water and tomato bouillon. Heat to boiling. Add parsley. Remove from heat.
4

In medium bowl, stir bread cubes into vegetables until coated. Place fish in prepared pan.Stuff each pompano with one-fourth of bread mixture.
5

If desired, brush fish with 2 tablespoons melted margarine before baking. Bake until fish flakes easily at backbone, about 20 minutes.