Sole Roll Ups With Sweet Sour Sauce
|Sole fillets/Other thin fillets||2 Pound (12 Small Size, Fresh / Frozen)|
|White pepper||1⁄8 Teaspoon|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Chopped green onion||2 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|For sweet sour sauce|
|Canned pineapple juice||12 Ounce (1 Can)|
|Light brown sugar||2 Tablespoon|
|Rice||1 Cup (16 tbs) (Brand)|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Teaspoon|
|Green onion||2 Tablespoon|
Thaw fish, if frozen.
Preheat oven to 350°F (177°C).
Sprinkle 1 teaspoon salt and white pepper evenly over fillets.
Cook carrot and green onion in 2 tablespoons of butter or margarine over low heat until carrots are tender, about 10 minutes.
Spread an equal amount of carrot mixture on each fillet and roll up.
Place in 12" x 8" baking dish, open side down.
Melt remaining 2 tablespoons butter or margarine and drizzle over fish rolls.
Bake until fish flakes easily when tested with a fork, 25 to 30 minutes.
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.