1/2 tsp. salt
1/2 tsp. dill weed
1/4 tsp. pepper
6 sole fillets (about 2 lbs.)
24 carrot strips (3 x 1/4 inch) 2 carrots
18 green pepper strips (1 med. pepper)
1/4 c. dry white wine

SAUCE:

2 tbsp. butter
2 tbsp. all purpose flour
1/2 tsp. salt
1 c. milk
1/4 c. dry white wine

Heat oven to 350 degrees. Mix 1 1/2 teaspoon salt, dill weed and 1/4 teaspoon pepper. Sprinkle over sole fillets. Divide carrot and pepper strips among fillets. Roll up and place seam sides down in ungreased rectangular baking dish (13 x 9 x 2). Pour 1/4 cup wine over fish. Cover with aluminum foil and bake 40 minutes.

Heat butter in 1 1/2 quart saucepan - melt; stir in flour, salt and pepper. Cook and stir 1 minute. Stir in milk and wine. Heat to boiling. Arrange fish on platter. Pour sauce over. 6 servings. 180 calories per serving.