Stuffed Sole with Dill Sauce

• 1 cup julienne cut carrots, cooked, drained
• 1 cup julienne cut zucchini or summer squash
• 6 sole fillets
• 1/4 cup melted butter
• salt and pepper
• Dill sauce

Place vegetables on fillets; roll up from narrow end. Place fish, seam side down, in a 13x9x2-inch baking dish. Brush with butter; sprinkle with salt and pepper. Bake at 375° for 18 to 20 minutes or until fish flakes easily with a fork. Brush again with butter after 10 minutes.

Dill Sauce

• 1/4 cup butter
• 2 tablespoons flour
• 1 1/2 teaspoons dried dillweed
• dash salt and pepper
• 1 cup milk
• 2 tablespoons dry white wine

Melt butter in saucepan over low heat. Blend in flour and seasonings. Gradually add milk and wine. Cook, stirring occasionally, until thickened. Stuffed sole recipe serves 6.