Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Salt; (or less) |
| ½ teaspoon | Dill weed |
| ¼ teaspoon | Pepper |
| 6 \N | 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.