• 5 tbsp melted butter, divided
• 1/2 cup chopped scallions
• 1 cup red bell pepper, chopped
• 2 cups soft bread crumbs
• 4–5 oz perch fillets
• Salt
• Pepper
• 1 tsp crumbled dry thyme
• 1 tsp crumbled dry tarragon
• 2 eggs

Serves 4

1. Preheat the oven to 350°.
2. Grease a medium sized baking dish generously.
3. Melt three tbsp butter in a heavy skillet on medium high heat.
4. Sauté scallions and bell pepper for 3 minutes.
5. Add bread crumbs.
6. Remove from the heat and cool slightly.
7. Rinse fish and place in the baking dish.
8. Sprinkle salt and pepper on each side.
9. Beat eggs, thyme, tarragon, salt and pepper in a small bowl.
10. Mix egg mixture with crumb mixture.
11. Spoon equal amounts onto each fillet.
12. Roll and secure with a toothpick.
13. Place in baking dish with the ends underneath.
14. Top with remaining butter.
15. Cover loosely with aluminum foil and bake for 15–20 minutes, or until completely done.