Herbed fish fillets recipe

1. Dissolve vegetable bouillon or powder in hot water.
2. Add green pepper, celery and carrots.
3. Heat to simmering.
4. Continuously simmer for 10 min.
5. Drain and save liquid for sauce and vegetable mixture for stuffing the fish.
6. Dry fillets with paper towels.
7. Spread the vegetable mixture over the fillets, roll and secure with toothpicks.
8. Place in shallow baking dish.
9. Sprinkle salt and pepper over fish.
10. Add skim milk.
11. Bake in a moderate oven (350ºF) for 30 minutes, basting occasionally.
12. Remove the fish and place on a platter, keeping it warm in the oven while preparing the sauce.
13. Put flour in a saucepan and stir in the sauce liquid, mix until smooth.
14. Gradually stir in the hot skim milk from the fish, immediately stir vigorously over moderate heat.
15. Continue to cook until thickened, stirring constantly.
16. Remove from the heat.
17. Add monosodium glutamate, marjoram and parsley, mix well.
18. Pour the mixture over the fish fillets.
19. Makes 6 servings.

List of ingredients required:

• 1 Vegetable bouillon cube or an envelope vegetable powder.
• 1 Cup hot water.
• 1/4 Cup finely chopped green pepper.
• 1/4 Cup finely chopped celery.
• 1/2 Cup finely chopped carrot.
• 2 Pounds fillet of sole.
• 2 Cups skim milk.
• 2 Tablespoons salt.
• Few grains of pepper.
• 3 Tablespoons flour.
• 3/4 Teaspoon monosodium glutamate.
• 1/4 Teaspoon ground marjoram.
• 1 Tablespoon chopped, fresh parsley.