3 C. fresh spinach leaves, chopped
1 egg, beaten
1/4 C. soft breadcrumbs
1/4 tsp. dried whole thyme
Dash of pepper
4 flounder fillets (1 lb.)
1 1/2 tsp. cornstarch
2 T. water
1 (6-oz.) can vegetable cocktail juice
Fresh parsley sprigs

Place spinach in a vegetable steamer. Place over boiling water, and steam just until wilted; drain well, and chop. Combine spinach, egg, breadcrumbs, thyme, and pepper in a small bowl; set aside. Rinse fillets with cold water, and pat dry. Spoon one-fourth of mixture in center of each fillet; roll up jellyroll fashion, beginning at narrow end, and place seam side down in an 8-inch square baking dish. Cover and bake at 375 degrees for 15 to 20 minutes. Transfer rolls to a serving platter, and keep warm. Combine cornstarch and water in a small saucepan, stirring until smooth. Stir in cocktail juice. Cook over medium heat until thickened and bubbly. Pour sauce over fish rolls. Garnish with fresh parsley, and serve immediately.

Yield: 4 servings
Calories: 150
Fat: 3g
Fiber: 1g