1 c. sliced fresh mushrooms
2 tsp. butter
1 box frozen spinach, thawed & drained or 1 sm. bunch fresh spinach, chopped
1/2 tsp. dried marjoram, crushed
4 (4 oz.) fresh flounder fillets
1 1/2 tsp. cornstarch
1/4 tsp. instant chick bouillon
1 egg yolk
1 tsp. lemon juice

In a 1 quart microwave safe casserole combine mushrooms and butter, micro-cook covered on 100% power (high) 2 minutes. Add spinach. Cook 1 minute. Drain. Stir in herb, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon 1/4 of mixture into center of each fillet. Roll fish around filling, secure with toothpick.

Place seam down in 10 x 6 x 2 inch microwave safe baking dish. Cover and cook on high 3 minutes. Rotate 1/2 turn. Cook covered another 2-4 minutes until fish is flaky. Remove and let sit covered.

In glass 2 cup measure combine cornstarch and bouillon. Stir in 1/2 cup water and egg yolk. Cook 1 1/2-2 minutes or until bubbly. Stir every 30 seconds. Stir in lemon. Pour sauce over fish and serve. 4 servings.

Options Pike, sole, white fish, whiting.