1/2 (8 oz.) pkg. herbed stuffing mix (2 c.)
1 (16 oz.) pkg. frozen flounder, Greenland turbot or whiting fillets (you could also use 8 sm. flounder fillets = 1 lb.)
1/2 tsp. salt
Salad oil

WATERCRESS SAUCE:

1/2 c. butter
1 med. onion, thinly sliced
1 sm. garlic clove
1 bunch watercress, chopped
1/4 c. white table wine

Prepare stuffing mix as label directs; set aside. Preheat oven to 350 degrees. Sprinkle fillets with salt. Brush a 12"x8" baking dish with salad oil. Cut fillets into 8 serving pieces; arrange half of fillets in dish. Top fillets with stuffing. Place remaining fillets on top of stuffing; brush fillets with salad oil. Bake 15 to 20 minutes, until fish flakes easily when tested with a fork.

Meanwhile, prepare sauce: In 1 quart saucepan over medium high heat, in hot butter, cook onion and garlic until onion is tender, a about 10 minutes. Discard garlic. Stir in watercress and wine; cook until watercress is tender, about 3 minutes.

With pancake turner, lift fish to warm platter; pour on sauce. Makes 4 servings.