Ingredients
12 small sole fillets {1-1/2 pounds}
3/4 teaspoon salt
1/2 teaspoon white pepper
1-1/2 cups shredded carrot
2 Tablespoon sliced green onions with tops
1-1/2 Tablespoons margarine, melted
2 teaspoons lemon juice
2-1/2 cups water
1 cup uncooked rice
Directions
1 Sprinkle salt and white pepper over fillets.
2 Cook carrot and green onion in 1/2 Tablespoon margarine in skillet over low heat until carrots are tender, about 10 minutes.
3 Spread equal amount of carrot mixture on each fillet; roll up.
4 Arrange seam side down in 13x9x2-inch baking dish.
5 Combine remaining margarine with lemon juice; drizzle over fish rolls.
6 Bake uncovered at 350 degrees 25 minutes or until fish flakes when tested with a fork.
7 Bring water to boil in medium saucepan.
8 Cook rice according to package directions.
9 Arrange fish and rice on platter.
MAKES 6 servings
12 small sole fillets {1-1/2 pounds}
3/4 teaspoon salt
1/2 teaspoon white pepper
1-1/2 cups shredded carrot
2 Tablespoon sliced green onions with tops
1-1/2 Tablespoons margarine, melted
2 teaspoons lemon juice
2-1/2 cups water
1 cup uncooked rice
Directions
1 Sprinkle salt and white pepper over fillets.
2 Cook carrot and green onion in 1/2 Tablespoon margarine in skillet over low heat until carrots are tender, about 10 minutes.
3 Spread equal amount of carrot mixture on each fillet; roll up.
4 Arrange seam side down in 13x9x2-inch baking dish.
5 Combine remaining margarine with lemon juice; drizzle over fish rolls.
6 Bake uncovered at 350 degrees 25 minutes or until fish flakes when tested with a fork.
7 Bring water to boil in medium saucepan.
8 Cook rice according to package directions.
9 Arrange fish and rice on platter.
MAKES 6 servings