(Serves 4)
Ingredients:
1/4 cup grated Parmesan cheese
4-ounce fresh or frozen skinless sole (Or fish of choice, about 1/4 inch thick)
2 Tablespoons dry white wine
1 cup frozen cut broccoli, thawed
1 beaten egg
1 8-ounce container soft-style cream cheese with chives and onion
2 Tablespoons milk
3/4 cup herb seasoned stuffing
Directions:
Thaw fish, if frozen.
Rinse fish.
Pat dry with paper towels.
For The Stuffing:
Drain the broccoli and press out excess liquid.
Combine egg, half of the cream cheese, and the Parmesan cheese.
Stir in broccoli and stuffing mix.
Spoon one-fourth of the stuffing onto an end of each fillet.
Roll up.
Secure rolls with wooden toothpicks.
Place fish in a greased 2-quart square baking dish.
Bake, covered, at 350 F. oven for 30 to 35 minutes or until fish flakes easily with a fork
and stuffing is hot.
Meanwhile, For The Sauce:
In a small saucepan cook remaining cream cheese, milk, and wine until heated through,
stirring often.
Serve the sauce over the stuffed fish.