Lemon, Sole And Carrot Bundles - cooking recipe

Ingredients

4 medium carrots, cut into 5 x 1/4-inch strips
1 1/2 c. crumbly style herb seasoned stuffing
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. lemon juice
1 lb. fresh or frozen sole fillets, thawed and drained

Preparation

Heat oven to 375\u00b0.
In 2 quart saucepan, place carrots; add enough water to cover.
Bring to a full boil.
Cook over medium heat until carrots are crisply tender, 6 to 8 minutes.
Meanwhile, in small bowl stir together remaining ingredients except fish; set aside.
Separate fillets and divide carrots equally among fillets. Wrap each fillet around each portion of carrots.
Place fillets seam-side down in a 9-inch square baking pan.
Sprinkle with stuffing mixture.
Cover; bake for 10 minutes.
Uncover; continue baking for 8 to 10 minutes or until fish flakes with a fork.
Makes 4 servings.