Instructions: 1. Saute the cubed onions in 1 tablespoon butter for 1 minute; add the sherry and season with salt and pepper to taste, and let it simmer for another 5 minutes.

2. Knead the rest of the butter with the finely chopped parsley and the
mustard together.

3. Half the fishfilets lenghtwise and spread the mustard-butter-herb mix
over them. Roll them up in little rolls.

4. Wash the peppers and cut in halfs and clean out the insides.

5. Put the onioncubes evenly in each pepperhalf and carefully set two
fishrolls in each pepper.

6. Cut aluminum foil into sqares, big enough for the pepperhalfs, put a
pepper on each and fold over and twist to close tightly.

7. Put on a hot grill for 20 minutes.

8. Toast the bread golden brown and rub it with the peeled garlic. Cut
bread into little squares and put over the ready grilled peppers and serve.

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