Vegetable Stuffed Sole

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Salt - (or less)
1/2 teaspoon	2.5ml	Dill weed
1/4 teaspoon	1.3ml	Pepper
6		Sole fillets - (about 2 lbs.)
2		Carrots - cut in strips, each (medium)
1		Green pepper - cut in strips, each (medium)
1/4 cup	59ml	Dry white wine
1 tablespoon	15ml	Cornstarch
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Pepper
1 cup	237ml	Skim milk
1/4 cup	59ml	Dry white wine

Recipe Instructions

Heat oven to 350F Mix 1/2 tsp. salt, dill weed, and 1/2 tsp. pepper and sprinkle over sole fillets. Divide vegetables among fillets and roll up.

Place seam side down on ungreased baking dish, 13" X 9" X 2" Pour 1/4 cup wine over fish, cover with foil and bake until fish flakes very easily with fork, about 40 minutes.

Combine cornstarch and milk in a 1.5 quart saucepan and stir in flour, salt, and pepper.

Stir in remaining wine, heat to boiling, stirring constantly. Boil and stir 1 minute.

Arrange fish on serving platter, pour sauce over fish, garnish with fresh dill weed if desired.

Source:
Net

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