White Fish Fillet - cooking recipe

Ingredients

3 Tbsp. butter or margarine
3 Tbsp. olive oil
1 garlic clove, crushed
1 green onion, chopped
pinch of nutmeg
white pepper to taste
1 1/2 oz. dry white wine
1/4 lemon
parsley
1 lb. loaf honey wheat bread dough (frozen)
2 large sliced Maui onions
4 cloves chopped garlic
1/4 c. butter
1 lb. cubed, cooked ham
1 c. fresh Parmesan cheese
3 to 4 Tbsp. fresh Parmesan to top
2 c. fresh basil, chopped
1/4 c. fresh parsley, chopped
2 to 3 Tbsp. Italian seasoning
1 Tbsp. Italian seasoning to top
1 c. black olives, sliced and halved
olive oil to seal ends and rub top of loaf with
pinch of salt to top

Preparation

Defrost bread dough.
Melt butter.
Add onions and garlic. Saute until transparent over medium heat.
Add ham; saute 2 to 3 minutes.
Take off stove; cool 5 minutes.
Add Parmesan, seasonings and olives.
Mix.
Let chill until ready to use.
Can be prepared 24 hours in advance.
Roll dough out on floured board to 1/8-inch, approximately 16 x 12-inch.
Place filling on dough. Spread evenly.
Roll jelly roll style.
Pinch and seal ends with olive oil.
Rub oil over top and sides of loaf.
Salt lightly. Sprinkle with reserved Parmesan and Italian seasoning.
Place in greased large baking pan.
Bake in preheated 350\u00b0 oven for 35 to 40 minutes or until sounds hollow and top is brown.
Let sit 10 to 15 minutes; slice.