4 flounder or orange roughy fillets, 1/2" thick (about 1 1/2 lb.)
1/2 c. chopped green pepper
1/4 c. chopped green onion
2 tbsp. butter
1 1/2 c. sm. cooked shrimp or 2 cans (4 1/4 oz. each) sm. deveined shrimp, rinsed & drained
1 jar (2 oz.) sliced pimento, drained
3 tsp. fresh lemon juice, divided
1/2 tsp. salt
1/4 tsp. dried thyme leaves
1/4 tsp. sugar
1/8 tsp. garlic powder
1/8 tsp. cayenne
1 tbsp. butter, melted
Paprika

Butter grid of roasting pan. Place 2 fillets on pan. Set aside. In small skillet on medium heat saute green pepper and green onion in butter until tender. Remove from heat. Stir in shrimp, pimento, 2 teaspoons lemon juice, salt, thyme, sugar, garlic powder and cayenne. Mound half of shrimp filling on each of 2 fillets to within 1/2 inch of edge.

Cut a slit lengthwise down center of remaining fillets to within 1 inch of ends. Place fillets on top of filling. (Filling should show through center slit.) In small dish combine melted butter and 1 teaspoon lemon juice. Brush top of fillets with butter mixture. Sprinkle with paprika. Bake in preheated 350 degree oven for 25-30 minutes or until fish flakes easily. 4-6 servings.