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Measurements

Vegetable Stuffed Sole

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

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 mix 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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