RECIPE:

4 fillets of sole

100 gr. boiled rice

1 carrot cut into strips

1 green pepper strips

1 onion chopped

1 teaspoon lemon juice

1 / 2 teaspoon lemon zest

1 / 4 teaspoon nutmeg

Salt and pepper


FOR THE SAUCE

2 / 3 cup fish broth

4 tablespoons dry white wine

1 / 2 teaspoon nutmeg

1 tablespoon chopped parsley

1 tablespoon cornstarch

Salt and pepper


RECIPE:

Put the oil in the skillet and saute the onion, the green pepper and the carrot for 3 minutes, until become soft.

Remove them from heat and add the cooked rice, lemon zest and lemon juice.

Add the salt, pepper and stir well.

Put salt and pepper to fish fillets and place them in the pan.

Put a little of the mixture of rice in center of each fillet and fold the tail of the fish over the filling.

Secure with toothpicks and cover the pan with foil.

Bake in preheated oven at 180 degrees for 25 minutes.


Meanwhile prepare the sauce:

Pour into a pan gravy, wine, nutmeg, parsley, salt and pepper.

Cover the pan and leave on high heat to boil.

Reduce the intensity of the fire and let the sauce simmer for 5 minutes.

Dissolve the cornstarch in a little water and pour in sauce.

Stir well to "bind" the sauce and remove from heat.

If you wish, add the juice to the sauce to cook the fish.

Place fillets on plates, remove the toothpicks and pour over the sauce.