Preheat oven to 450 degrees. Spray quiche dish or pie plate. Sprinkle fish with half of herbs. Season lightly with salt and pepper. Spray with butter-flavored spray well.

Starting at 1 short side, roll up fillets into cylinders. Arrange seam side down in prepared dish. Sprinkle with remaining herbs. Season with salt and pepper. Pour wine around fish.

Put breadcrumbs in a small bowl and spray until crumbs are evenly coated. Sprinkle breadcrumbs over fish.

Bake until fish is cooked through and toppings crisp, about 15 minutes. Using slotted spoon, transfer fish to plates. Strain sauce into small skillet. Bring to simmer over low heat. Spoon over fish.

** Boiled small red potatoes, plus sugar-snap peas, could round out this main course. Any firm fish fillet can be substituted.