Vegetable Stuffed Sole

6 Servings

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Vegetable Stuffed Sole Ingredients

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

Instructions for Vegetable Stuffed Sole

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 milk in 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. Recipe By : Net From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: FishCuisine: Uncategorized