broccoli stuffed flounder

modified from the Better Homes & Gardens cookbook, 1999

4 to 6 4-oz fresh or frozen skinless flounder, sole, or other mild fish fillets, about 1/4” thick

1-1/2 C frozen broccoli, thawed & finely chopped

1 beaten egg

12 oz onion & chives flavored soft cream cheese OR

12 oz brick style cream cheese, whipped with dried minced onion & chives added

1/3 C grated parmesan cheese

1 C herb stuffing mix

¼ C milk

¼ C dry white wine

1. Thaw fish; rinse & pat dry with paper towels.

2. Drain broccoli, squeezing out excess liquid. Combine egg, half the cream cheese, and parmesan. Stir in the broccoli & stuffing mix. Spoon stuffing onto wide end of each fillet and roll up, securing with toothpicks as necessary.

3. Place toothpick-side up in a greased glass baking dish. Bake at 350* for 30 to 35 minutes or till fish flakes easily with a fork and stuffing is hot.

4. Meanwhile, cook remaining cream cheese, milk and wine in a small saucepan on med-low heat until heated through, stirring often. DO NOT BOIL. Serve sauce over fish.

Extra sauce is tasty on steamed broccoli. Make more if you want to save some for another meal in the week.