1/8 C. Thyme, chopped
1/8 C. Parsley, chopped
Pepper
3 Flounder, Sole or other fish fillet
3 Green Onions, green part only
1/8 C. Vermouth
1 T. Fish or Chicken Stock

Preheat oven to 375. In a small bowl, combine thyme, parsley, salt and pepper. Sprinkle each fillet with herb mixture and roll up so that the herbs are on the inside like a pinwheel. Use the long stems from a green onion to tie each pinwheel together, forming a bundle. Place them in a glass baking dish, pour the vermouth and stock over the bundles, and cook until fish flakes easily, about 15 minutes.