• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Vegetable Stuffed Sole

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 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


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

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