1 to 1 1/2 lb. thin fish fillets (sole, flounder, etc.)
Juice and peel of 1 lemon
3 tbsp. flour
2 tbsp. sherry
Salt and pepper
Sliced almonds; optional
2 (10 oz.) pkg. frozen broccoli spears, cooked and drained
3 tbsp. butter
2 c. milk or half and half
Lemon wedges

Wrap 1 fillet around each broccoli spear and arrange seam side down in 12 x 8 glass baking dish. Sprinkle with lemon juice, salt, and pepper to taste. In saucepan, melt butter and gradually stir in flour and 1 teaspoon salt until smooth. Gradually add milk and cook, stirring over medium heat until sauce boils. Stir in lemon peel and sherry. Pour over fillets, top with almonds. Bake at 350 degrees for 20-25 minutes or until fish flakes. 4-6 servings.