Summer Sole With Spring Vegies - cooking recipe

Ingredients

12 oz. sole fillets (1/4 inch thick), cut into 4 serving sizes
1/4 tsp. pepper
1/4 tsp. paprika
1 Tbsp. grated Parmesan cheese
1/4 c. julienne carrot
1/4 c. julienne zucchini
1/4 tsp. grated lime peel
1/4 c. natural butter

Preparation

Sprinkle one side of each fillet with pepper, paprika and Parmesan.
Roll each fillet with seasoned salt on the inside. Arrange in a 9-inch, round baking dish, seam side down.
Set aside.