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Dairy
Easy
1 Hour
Diets 
Thursday nights in most homes is milchig night. Usually that means a quick, easy supper that won’t require too much dishwashing, as Shabbos preparations are already well under way. In my mother’s house, though, Thursday nights meant a gourmet milchig meal, complete with fresh fish like this one and cheesy pasta. This fish recipe is simple to prepare and a real crowd pleaser,
6 fillets sole or flounder
1 and 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried dill, such as Pereg
2 medium carrots, peeled and cut into thin, 3-inch strips
1 medium green pepper, cut into thin strips
1/4 cup dry white wine, such as Baron Herzog Sauvignon Blanc
2 tablespoons butter or margarine
2 tablespoons Glicks Flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1/4 cup dry white wine, such as Baron Herzog Sauvignon Blanc
Preheat oven to 350 degrees Fahrenheit.
Mix salt, pepper, and dill, and sprinkle over the fish fillets. Arrange carrot and green pepper strips on top of fillets. Roll up and place seam side down in an ungreased 9×13-inch pan or Pyrex dish.
Pour white wine over fish. Cover pan and bake in preheated oven until fish flakes easily with a fork, about 40 minutes.
Melt margarine or butter in a small saucepan; stir in flour, salt, and pepper. Cook while stirring for one minute. Remove from heat and stir in milk and wine. Return to heat; bring to a boil, stirring constantly. Boil one minute.
Arrange fish on serving platter and pour sauce over fish.
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