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Vegetable Stuffed Sole
Ingredients:
1/2 ts Salt
1/2 ts Chopped fresh or
1/2 ts Dried dill weed
1/4 ts Pepper
6 Sole or other lean fish fill
(about 2 pounds)
2 md Carrots, cut into
Julienne strips
1 Green bell pepper, cut into
Julienne strips
1/4 c Dry white wine or apple juic
2 tb Margarine or butter
2 tb All-purpose flour
1/2 ts Salt
1/8 ts Pepper
1 c Milk
1/4 c Dry white wine or apple juic
Instructions:
Heat oven to 350 degrees.
Mix 1/2 teaspoon salt, the dill weed and 1/4 teaspoon pepper.
Sprinkle over fish fillets.
Divide carrot and bell pepper strips among fish.
Roll up fish and place seam sides down in ungreased rectangular baking dish, 13 X 9 X 2 inches.
Pour 1/4 cup wine over fish.
Cover with aluminum foil and bake about 40 minutes or until fish flakes easily with fork.
Heat margarine in 1-1/2-quart saucepan until melted.
Stir in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in milk and 1/4 cup wine.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Arrange fish on serving platter.
Pour sauce over fish.
Garnish with dill weed if desired.
6 SERVINGS; 225 CALORIES PER SERVING.
To Microwave: Place carrot strips in rectangular microwavable dish, 11 X 7 X 1-1/2 inches.
Add 1 tablespoon wine.
Cover tightly and microwave on high about 4 minutes or until crisp-tender.
Remove with slotted spoon.
Prepare fish fillets as directed.
Arrange seam sides down around sides of dish.
Drizzle with 3 tablespoons of wine.
Cover tightly and microwave on high 10 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until fish flakes easily with fork.
Let stand covered 3 minutes.
Remove to warm platter and keep warm.
Microwave margarine in 4-cup microwavable measure uncovered on high 15 to 30 seconds or until melted.
Stir in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Gradually stir in milk and 1/4 cup wine.
Microwave uncovered on high about 4 minutes, stirring every minute, until thickened
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