If fillets are large, cut lengthwise in half.
Roll up fish and secure with toothpicks.
Place in shallow rectangular baking dish.
Sprinkle with lemon juice.
Cover with foil and bake in a preheated 400 F degree oven for 15 minutes or until fish flakes easily with a fork.
Meanwhile, melt butter in a saucepan.
Blend in flour, bouillon mix and dry mustard.
Gradually stir in the milk.
Cook and stir over medium heat until it boils and thickens.
Add both cheeses and stir until melted.
Add salt and pepper and serve over the cooked and drained fish rolls.
Ingredients:
1 1/2 lbs sole fillets
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons flour
1 teaspoon instant bouillon granules, chicken flavour
1/2 teaspoon dry mustard
1 1/2 cups milk
1/2 cup swiss cheese, shredded
2 tablespoons parmesan cheese, grated
1 dash salt
1 dash black pepper
Steps/Methods:
If fillets are large, cut lengthwise in half.
Roll up fish and secure with toothpicks.
Place in shallow rectangular baking dish.
Sprinkle with lemon juice.
Cover with foil and bake in a preheated 400 F degree oven for 15 minutes or until fish flakes easily with a fork.
Meanwhile, melt butter in a saucepan.
Blend in flour, bouillon mix and dry mustard.
Gradually stir in the milk.
Cook and stir over medium heat until it boils and thickens.
Add both cheeses and stir until melted.
Add salt and pepper and serve over the cooked and drained fish rolls.
