1/2 of 8 oz. pkg. herb seasoned stuffing mix (2 c.)
Salad oil
8 sm. fresh flounder fillets or 1 (16 oz.) pkg. frozen flounder fillets, thawed
1/2 tsp. salt
1/3 c. butter
1 med. onion, thinly sliced
1 sm. garlic clove
3 c. loosely packed watercress, chopped
1/3 c. dry white wine

Prepare stuffing mix as label directs; set aside. Preheat oven to 350 degrees. Brush 12 x 8 inch 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 15-20 minutes until fish flakes easily when tested with a fork. Meanwhile, in 1-quart saucepan, over medium high heat, in hot butter, cook onion and garlic until onion is tender. Discard garlic. Stir in watercress and wine; cook until watercress is tender. To serve, carefully lift stuffed fillets with a large spatula to a warm platter. Pour watercress sauce over flounder. Serves 4.