Instructions: Rinse weakfish fillets, pat dry with paper towels and cut into serving-size portions. With a long thin sharp knife cut a horizontal pocket in each of the fish portions.

Mix together 1/4 cup softened butter or margarine, green onions, dill, parsley, and salt. Divide the mixture between each of the portions and spread in the pocket cut into each. Dredge fish portions in cornmeal, beaten eggs and sesame seeds.

Heat oil in a frying pan and fry stuffed fillets over medium heat for 3 to 5 minutes. Turn once and fry for an additional 3 to 5 minutes or until fish are done. Keep cooked fish warm on a warm serving platter until all fish are cooked.

This recipe yields 4 to 6 servings.

NOTES :

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