Instructions: 1) Preheat oven to 400F. Heat oil in small nonstick skillet over medium heat. Add onion and garlic: saute 3 minutes, or until softened. Remove from heat. Stir in bread crumbs, parsley, lemon juice, marjoram and 1/4 tsp salt.

2. Spread stuffing along the length of each fillet, dividing evenly. Roll fillets (cigar); secure with wooden pick. Place in glass pie plate or shallow baking dish. Add wine, chicken stock or clam juice. Sprinkle fillets with paprika and remaining 1/4 tsp salt if desired.

3. Bake, basting fish occasionally with pan liquids, for 20 minutes, or until fish betweens to flake when touched with fork and stuffing is heated through. Remove wooden picks. Serve.

NOTES : Heres one thats easy to do. The trick is not to over cook it. It continues cooking for the first minute or two out of the oven.

Fish fillets and pieces are also very good cooked briefly on a foreman grill - using the times in the booklet.

Serve these marjoram bread crumb stuffed flounder rolls with grilled or steamed zucchini topped with a tomato salsa or salad or ratatouille.

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