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Vegetable Stuffed Sole

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VEGETABLE STUFFED SOLE
 Categories: Seafood
      Yield: 6 Servings
 
  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
 
  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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