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Vegetable Stuffed Sole
Yield: 6 servings
1 1/2 tsp salt, (or less)
1/2 tsp dill weed
1/4 tsp pepper
6 sole fillets, (about 2 lbs)
2 med carrots, cut in strips
1 med green pepper, cut in strips
1/4 cup dry white wine
1 Tbsp cornstarch
1/2 tsp salt
1/8 tsp pepper
1 cup skim milk
1/4 cup dry white wine
Heat oven to 350 degrees.
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 mi
a 1 1/2 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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Stuffed Sole 02