1 lb. fresh filet sole
1/4 lb. fresh scallops
1/4 lb. fresh shrimp
8 to 9 fresh scallions, chopped
1/2 green pepper, chopped
3 cloves garlic, minced
1 tsp. thyme
1 tsp. sage
Dash of salt, pepper & paprika
1 tbsp. fresh minced ginger root (opt.)
5 tbsp. olive oil
6 pieces shredded bread

Saute second through eleventh ingredients. Combine this when cool with bread and form into 4 mounds of stuffing. Wrap filets around stuffing holding in place with toothpicks, top with butter and bake at 350 degrees for 30 to 40 minutes until fish flakes when touched with fork. Top with lemon juice and serve with a rice recipe of your choice.