Thaw fish if frozen. Cut fish into four portions overlapping small pieces as
necessary to make four rectangles.
In a bowl combine shredded cheese, drained mushrooms, the 1/4 cup yogurt, chives,
pimiento, salt and pepper. Spread mixture on fish. Roll up fillets around filling
and place seam side down in a 10 x 6 x 2-inch baking dish that has been sprayed
with nonstick vegetable spray.
Combine bread crumbs and paprika.
Brush fish with one tablespoon yogurt and sprinkle
with bread crumb mixture.
Bake in a 350 degrees F oven for 25 minutes or until fish
flakes easily when tested with a fork.
156 calories per serving
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