1/4 c. butter, softened
1/4 c. finely chopped green onions
1/4 c. minced parsley seed
3 tsp. dill weed
1/2 tsp. salt
2 lbs. thick cod fillets with pockets
1/4 c. cornstarch
2 eggs, beaten
1/2 to 2/3 sesame seeds
2 to 4 tbsp. butter
2 to 3 tbsp. oil

Cream first 5 ingredients in bowl; spread about 2 teaspoons in each fish pocket. Coat fish with cornstarch; dip in beaten eggs. Sprinkle about 1 tablespoon butter and 2 tablespoons oil in heavy skillet for 3 to 5 minutes on each side or until fish flakes easily. Yield: 6 to 8 servings.