Stuffed Flounder Fillets With Watercress Sauce
|Herb-seasoned stuffing mix||4 Ounce (Half 8-Ounce Package)|
|Flounder fillets/One 16 ounce package frozen flounder fillets, thawed||8 Small|
|Onion||1 Medium, thinly sliced|
|Loosely packed watercress||3 Cup (48 tbs), chopped|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
1. Prepare stuffing mix as label directs; set aside. Preheat oven to 350°F. Brush 12" by 8" baking dish with salad oil. Arrange half of fillets in dish (cut frozen fillets into 8 portions, if necessary); top fillets with stuffing. Place remaining fillets on top of stuffing. With pastry brush, lightly brush fillets with salad oil and sprinkle with salt. Bake 15 to 20 minutes, until fish flakes easily when tested with a fork.
2. Meanwhile, in 1-quart saucepan over medium-high heat, in hot butter or margarine, cook onion until tender. Stir in watercress and wine; cook until watercress is tender.