Preheat your oven to 180 C (350 F). Grease with oil or butter a 9x13 baking dish. If cutting the recipe in half, a 7x11 baking dish is perfect.

To make the stuffing, put a saucepan on medium heat, add the butter, when melted, add the onion, cook until onion is translucent.

Add the bell pepper, drained corn, bread crumbs, pimento, and thyme. Cook until the bell pepper is soft, stirring often, takes just a few minutes. Remove the stuffing from heat.

For those that are new to cooking, this is the skin side of a skinless fillet.

And this is the opposite side, or the inside of the fish, this is the side you are going to add the filling to.

Lay the fillets out on a sheet of foil, skin side down. Spread the stuffing loosely over the fillets.

Roll each fillet up and place seam side down in the prepared baking dish. Brush each roll with salad oil or oil of your choice.

For any leftover filling, just spoon it in along both ends of the rolls.

Wipe off the foil you used and cover the baking dish with that foil. Bake for 45 to 60 minutes or until the fish flakes easily with a fork. Photo with foil removed, perfectly cooked fish.

Serve with sides of your choice.