Instructions: Thaw frozen fillets. Separate fillets and divide in 4 serving size portions. Sprinkle with salt and pepper.

Prepare stuffing mix and spread about 1/4 cup on each serving. Roll up fillets and secure ends with wooden picks.

Place fillets in well-greased baking dish and brush with mixture of butter and lemon juice; sprinkle with paprika.

Spoon remainder of stuffing mix around fillets in dish.

Bake in preheated 350 degree oven 25 minutes or until fish flakes easily when tested with fork.

Place shrimp soup in small saucepan over medium heat.

Add peas and pimiento to soup and heat thoroughly.

Serve sauce over individual servings of fillets and cornbread.

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