2 med. carrots
1 med. zucchini
8 fish fillets of sole or flounder (approximately 2 lbs.)
1 (10 3/4 oz.) can cream of celery soup
1/4 c. Chablis
1/4 tsp. dill weed

Slice carrots lengthwise into 8 pieces 6-inches long. Place in a 10- inch square casserole dish. Cover with glass lid or plastic wrap. Microwave on full power for 2 to 2 1/2 minutes or until carrots are semi-tender.

Slice zucchini into 16 thin sticks, 6-inches long. Divide carrots and zucchini among fillets; roll up and secure with toothpicks. Arrange seam-side down in 10-inch square casserole. Microwave on full power for 5-6 minutes. Combine remaining ingredients; pour over fish. Microwave on full power for 5 minutes more or until done.