Vegetable Fish Rolls
|Onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||2 Tablespoon|
|Carrots||2 Large, scraped and cut into julienne strips|
|Celery stalks||2 Large, cut into strips|
|Sole fillets/Flounder fillets||6 Ounce (4 X 6 Ounce Fillets)|
|Dried dill weed||3⁄4 Teaspoon (Whole)|
|Lemon||1 , sliced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
Saute onion and garlic in hot oil until tender.
Remove from skillet, and set aside.
Melt butter in skillet; add carrots and celery, and saute 3 minutes or until desired degree of doneness.
Place one fourth of carrot and celery strips on short end of each fillet; roll up fillets, and place seam side down in an 8 inch square baking dish.
Combine onion mixture, dillweed, salt, and pepper.
Spoon mixture over and around rolls; top with lemon slices.
Combine wine and lemon juice; pour around fillets.
Cover and bake at 375° for 15 to 20 minutes or until fish flakes easily when tested with a fork.
Garnish with watercress.