1 1/2 tsp. salt
1/2 tsp. dried dill weed
1/4 tsp. pepper
6 sole fillets (about 2 lb.)
24 carrot strips, each about 3x1/4" (about 2 med.)
18 green pepper strips, each about 3x1/4" (about 1 med.)
1/4 c. dry white wine
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 c. milk
1/4 c. dry white wine

Heat oven to 350 degrees. Mix 1 1/2 teaspoons salt, the dill weed and 1/4 teaspoon pepper; sprinkle over sole fillets. Divide carrot and green pepper strips among fillets. Roll up; place seam sides down in ungreased rectangular baking dish, 13 x 9 x 2 inches. Pour 1/4 cup wine over fish. Cover with aluminum foil and bake until fish flakes very easily with fork, about 40 minutes.

Heat butter in 1 1/2 quart saucepan until melted; stir in the flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook and stir 1 minute; remove from heat. Stir in milk and 1/4 cup wine. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Arrange fish on serving platter; pour sauce over fish. Garnish with fresh dill weed if desired. 6 servings 180 calories per serving.

To Microwave: Place carrot strips in rectangular microwaveable dish, 11 x 7 x 1 1/2 inches; add 1 tablespoon wine. Cover tightly and microwave on high (100%) until crisp-tender, about 4 minutes. Remove with slotted spoon. Prepare sole fillets as directed at left; arrange seam sides down around sides of dish. Drizzle with 3 tablespoons wine. Cover tightly and microwave on high (100%) 5 minutes; rotate dish 1/2 turn. Microwave until fish flakes very easily with fork, 5-7 minutes longer. Let stand covered 3 minutes. Remove to warm platter; keep warm.

Microwave butter in 4 cup microwave measure uncovered on high (100%) until melted, 15-30 seconds; stir in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually stir in milk and 1/4 cup wine. Microwave uncovered on high (100%), stirring every minute, until thickened, about 4 minutes.