Vegetable Stuffed Sole Recipe

Free Recipe Vegetable Stuffed Sole

Recipe Type: F Recipes

Recipe Preparation: bake

Cooking Ingredients for Vegetable Stuffed Sole Recipe

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, each
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

Vegetable Stuffed Sole Preparation

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 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. Recipe By : Net From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500

Cooking Temperature:

Recipe Serves: 6

How Do You Cook Vegetable Stuffed Sole?

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