Recipe: Vegetable-Stuffed Sole

Vegetable-Stuffed Sole
Servings: 6

6 sole or other lean fish fillets (about 2 pounds)
Salt and pepper to taste
1/2 teaspoon dried dill weed or to taste
2 medium carrots, cut into julienne strips
1 small green bell pepper, cut into julienne strips
1/2 cup (about) dry white wine or apple juice
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk

Sprinkle fish with salt, pepper and dill weed. Divide carrot and bell pepper strips among fish, placing vegetables on one end of fillets.

Roll up fish and place seam sides down in ungreased 9-by-13-inch baking dish. Pour 1/4 cup of the wine over fish.

Bake, tightly covered with foil, in preheated 350-degree oven about 40 minutes or until fish flakes when tested with fork. Check occasionally to make sure there is enough liquid in baking dish. If necessary, add a small amount of wine.

Melt butter in small saucepan. Stir in flour, salt and pepper to taste. Gradually add remaining 1/4 cup wine and milk. Bring to boil, stirring constantly, until thickened.

Arrange fish on serving platter. Pour sauce over fish.