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Serves/Makes: 3 or 4

Ingredients:

• 14 ounces (400 g) frozen sole fillets, thawed
• 1/4 cup (60 mL) zucchini strips, boiled until done, yet still crunchy
• 1/4 cup (60 mL) carrot strips, boiled until done, yet still crunchy
• Butter
• 2 tablespoons (30 mL) melted butter
• 2 tablespoons (30 mL) lemon juice
• 1 tablespoon (15 mL) green onion, finely chopped

How to cook:

• Evenly arrange zucchini and carrot strips over sole fillets.
• Roll fillets, starting at narrower ends.
• Arrange stuffed fillet rolls into a lightly buttered casserole.
• Sprinkle all over with melted butter, lemon juice and chopped green onion.
• Bake into a preheated 450°F (230°C) oven for 15 minutes.
• Meanwhile, prepare sauce.
• Serve fish fillets, coated with sauce.

Sauce Ingredients:

• 1 tablespoon (15 mL) butter
• 1 tablespoon (15 mL) flour
• 1/2 teaspoon (2.5 mL) liquid chicken broth concentrate
• 1 small can evaporated milk (2%)
• 1/4 cup (60 mL) water
• 1/8 teaspoon (0.5 mL) grated lemon rind

Sauce Preparation:

• Into a medium-size casserole, melt butter.
• Stir in flour and chicken broth concentrate.
• Cook for 1 minute.
• Slowly pour in evaporated milk and water.
• Cook over medium heat, stirring, until thickened, for approximately 4 to 5 minutes.
• Stir in lemon rind.
• Keep warm over low heat, until fish is done.

This recipe for Vegetable Stuffed Sole Rolls serves/makes: 3 or 4

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Main Ingredient: Sole
Preparation Method: Baked