Vegetable stuffed sole

Yield: 6 Servings

Measure Ingredient
1½ teaspoon Salt; (or less)
½ teaspoon Dill weed
¼ teaspoon Pepper
6 Sole fillets; (about 2 lbs.)
2 mediums Carrots; cut in strips, each
1 medium Green pepper; cut in strips,
¼ cup Dry white wine
1 tablespoon Cornstarch
½ teaspoon Salt
⅛ teaspoon Pepper
1 cup Skim milk
¼ cup Dry white wine

Recipe by: Net Heat oven to 350 degrees.

Mix ½ tsp. salt, dill weed, and ½ 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 ¼ cup wine over fish, cover with foil and bake until fish flakes very easily with fork, about 40 minutes. Combine cornstarch and mi a 1½ 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.

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