Rinse fillets thoroughly in cold water; pat dry with paper towels, and set aside. Combine melted margarine and lemon juice in a small bowl. Combine flour, chopped parsley and pepper in a shallow container. Dip fillets in margarine mixture and dredge in flour mixture. Transfer fillets to a nonstick baking sheet, and drizzle any remaining margarine mixture over fish. Sprinkle fillets with paprika. Bake at 190ºC . for 15 to 20 minutes or until fish is golden brown and flakes easily when tested with a fork. NOTE: If a crisper texture is desired, broil baked fillets 10 cm from heat for 1 minute. Garnish each fillet with a lemon wedge and fresh parsley sprigs, if desired. PER SERVING: calories 92, carbohydrate 3 g., protein 16 g., cholesterol 50 mg., fat 1 g., fiber 0, sodium 79 mg. -Exchanges 2 Lean Meat FROM: All New Cookbook for Diabetics and Their Families by the University of Alabama at Birmingham copyright 1988