Lemon Sole Carrot Bundles

Preheat the oven to 375ºF.

Peel and julienne the carrots. Boil the carrots on the stovetop for about 6-8 minutes. You don’t want to overcook them. They should still snap when broken in half.

Place the stuffing into a bowl and add the melted butter. Add the lemon juice and mix well to combine.

Season the sole fillets with salt and pepper. Divide the julienne carrots between the sole fillets and wrap the carrots in fish. Place the bundles into a greased ovenproof dish. Add as much of the stuffing to the top of the fillets as you can get to stay on.

Bake for 10 minutes covered and then for an additional 10 minutes uncovered, or until the fish flakes easily with a fork.

Serve with boiled and buttered red potatoes and a slice of lemon.