1 pkg. frozen broccoli
1 pkg. frozen (or fresh) filet of perch, flounder or sole
1 egg, slightly beaten
2 tbsp. milk
Salt and pepper
1/2 c. dry, fine bread crumbs
1/4 c. grated Parmesan cheese
1 tbsp. butter
1 c. tomato juice

Cook broccoli until just tender. Drain well. Wipe filets dry, then dip each into mixture of seasoned milk and egg. Roll in bread crumbs and cheese. Wrap each filet around small bunch of broccoli flowerettes. Secure with toothpick if necessary. Trim broccoli stem so that you can arrange rolls neatly in circle on greased, shallow baking dish. Dot with butter. Pour tomato juice over all. Bake in 400 degree oven for 30 minutes. Serve with crisply done potato sticks and a crunchy crisp green salad.