Vegetable Stuffed Sole

Ingredients

1 1/2 tsp salt, (or less)
1/2 tsp dill weed
1/4 tsp pepper
6 sole fillets, (about 2 lbs)
2 med carrots, cut in strips
1 med green pepper, cut in strips
1/4 cup dry white wine
1 Tbsp cornstarch
1/2 tsp salt
1/8 tsp pepper
1 cup skim milk

Instructions

Yield: 6 servings. 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 1/2 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.