Sole And Vegetables Joanne

• 2 sole fillets (4 oz. each)
• 1 c. dry white wine
• 1/2 c. diced carrots
• 1/4 c. diced celery
• 2 Tbsp. sliced green onion
• 1 Tbsp. minced fresh parsley
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper

1. Lightly butter 4 individual ramekins.
2. Pat fillets with paper towels.
3. Cut each fillet in half crossways, roll from cut side and fasten with a wooden pick.
4. Place seam-side down in a cold 10-inch skillet.
5. Mix wine, carrots, celery, green onion, parsley, salt and pepper.
6. Over medium heat, cover and bring to a boil, reduce heat to low and simmer for 6 minutes, until fish barely flakes with a fork.
7. With a spoon, remove fish and place in ramekins; keep warm.
8. Remove vegetables from skillet; set aside.
9. Reserve 1/4 cup of the liquid and set aside; discard remaining liquid.

white wine, carrots, celery, green onion, parsley, salt, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=409841 (may not work)