Port Wine Sauce
Place roasting pan over burner on medium heat and add butter and shallot to pan. Cook shallot for 30 seconds and add garlic and continue to cook for 1 minute more. Add 1 tablespoon of the oregano and beef stock to pan. Bring to boil and scrape up any bits from pan. Add wine and reduce the sauce by �. Add remaining oregano to the sauce and season the sauce with salt and pepper.
Preheat oven to 400�F. Rinse fillets, pat dry with paper towels. Saut� onions over medium heat until tender. Add garlic, celery, carrot, pepper, and crushed red peppers. Reduce heat to medium low, cover and cook for 5 minutes, until vegetables are tender. Increase heat to medium-high, stir in oregano and cook until all moisture is absorbed. Stir in 1 tablespoon parsley. Spoon an equal amount of stuffing into center of each fillet. Roll lengthwise and seal with a toothpick. Place filets, seam side down, into coated casserole dish. In small bowl combine cheese, mayonnaise, and mustard and spread over fish then sprinkle with the lemon juice. Bake the fish for 20 minutes or until flaky.