Vegetable Stuffed Sole

Course : Fish
Serves: 6
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1 1/2 teaspoons salt -- (or less)
1/2 teaspoon dill weed
1/4 teaspoon pepper
6 fillets sole fillets -- (about 2 lbs.)
2 medium carrots -- cut in strips, each
1 medium green pepper -- cut in strips, each
1/4 cup dry white wine
1 tablespoon cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup skim milk
1/4 cup dry white wine

Preparation / Directions:

Heat oven to 350F 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.

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