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1
Preheat oven to 400*.
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2
Cut enough bread into 1/2-inch cubes to make 2 cups (reserve remainder for other uses).
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3
Spread bread cubes in single layer on baking sheet and bake, stirring occasionally, until cubes are dry and crisp (about 10 minutes).
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4
Remove from oven and pour into a bowl; combine with parsley, the 1/2 teaspoons salt, pepper, green onion, and green pepper.
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5
Drizzle wine and butter over bread; mix lightly.
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6
Wipe fish with damp cloth, inside cavities nad outside.
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7
Brush cavities with some of the remaining butter;sprinkle lightly with salt and pepper.
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8
Stuff cavities loosely with bread mixture, dividing mixture evenly among fish; skewer edges together or sew with heavy thread.
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9
Arrange fish side by side in a greased shallow baking pan (use 2 pans, if necessary, to hold all fish at once).
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10
Drizzle any remaining butter evenly over tops of fish.
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11
Bake fish, uncovered, until it flakes readily when prodded in thickest portion with a fork.
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12
For a 1-inch thick fish 9 measured in the thickest portion), allow 10 minutes.
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13
(Allow same ratio of thickness to time- 1 inch:10 minutes- for fish of all thicknesses.
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14
).
