4 sole fillets (4 oz. each)
1 sm. zucchini
1 med. carrot
2 green onions
1/2 tsp. salt (optional)
1 c. (about) water
2 tsp. cornstarch
1/4 c. low-fat plain yogurt
1/2 tsp. fresh dill or 1/4 tsp. dried dillweed

Preheat oven to 400 degrees. In a shallow baking dish arrange sole. Bake for 10 minutes or until fish flakes easily. Cut vegetables into strips. Spray a large skillet with vegetable cooking spray. Add vegetables and salt. Stir-fry over medium-high heat for 2 minutes. Add water; cover. Simmer for 5 minutes. Remove vegetables with slotted spoon.

In a small bowl dissolve cornstarch in 1 tablespoon cold water. Stir into skillet juices. Cook until thickened, stirring constantly. In a small bowl blend yogurt and dill. Onto a serving platter layer half the yogurt mixture, sole and vegetables. Into fish pan juices blend remaining yogurt mixture. Into a sauce boat pour mixture. Makes 4 servings.