INGREDIENTS

• 6 fillets of sole
• 4 cloves garlic
• 1 medium zucchini
• 1 medium carrot
• 1 tablespoon parsley (chopped)
• 1/2 cup vegetable broth
• 1-1.5 tbsp lemon juice
• 1/2 cup white wine
• 1 teaspoon cornstarch
• olive oil
• Salt and pepper

METHOD

1. Wash the zucchini and carrot and cut into strips.
2. In a frying pan, add some olive oil and sauté garlic.
3. Add the strips of carrot and zucchini and continue to sauté.
4. Add wine and stir until the alcohol evaporates.
5. Remove the garlic and continue to sauté until vegetables soften slightly (if necessary add some olive oil).
6. Lay a fillet of sole, add salt, pepper and some vegetables.
7. Wrap and roll and fasten with toothpicks.
8. Place rolls in a baking pan with baking paper and bake in preheated oven at 200oC for 20′-30′.
9. In a frying pan add the vegetable broth, the lemon juice, some olive oil, parsley and let it boil for 3′-4′.
10. In a glass with a little cold water dissolve the cornstarch and add to sauce mixture.
11. Stir well until sauce thickens.
12. Serve sole rolls with sauce and accompanied by green salad, potato chips or white rice.