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Vegetable stuffed sole

Yield: 6 Servings

Ingredients:

• 1 1/2 ts Salt; (or less)
• 1/2 ts Dill weed
• 1/4 ts Pepper
• 6 Sole fillets; (about 2 lbs.)
• 2 md Carrots; cut in strips each
• 1 md Green pepper; cut in strips
• 1/4 c Dry white wine
• 1 tb Cornstarch
• 1/2 ts Salt
• 1/8 ts Pepper
• 1 c Skim milk
• 1/4 c Dry white wine

Instructions:

Recipe by: Net 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 1.5 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.

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