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

Butter grid of roasting pan. Place 2 fillets on pan. Set aside. In a small skillet on medium high heat, saute green pepper and 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 slit.)

In a small bowl combine melted butter and 1 teaspoon lemon juice. Brush top of fillets with mixture. Sprinkle with paprika. Bake in preheated oven at 350 degrees for 25-30 minutes or until fish flakes. 4-6 servings.