Sole And Vegetables Joanne - cooking recipe

Ingredients

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

Preparation

Lightly butter 4 individual ramekins.
Pat fillets with paper towels.
Cut each fillet in half crossways, roll from cut side and fasten with a wooden pick.
Place seam-side down in a cold 10-inch skillet.
Mix wine, carrots, celery, green onion, parsley, salt and pepper.
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.
With a spoon, remove fish and place in ramekins; keep warm.
Remove vegetables from skillet; set aside.
Reserve 1/4 cup of the liquid and set aside; discard remaining liquid.