Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  fresh or frozen sole fillet
  1 1/2         pounds  fresh broccoli -- cut in spears
  1           teaspoon  salt
     1/4           cup  dry white wine
     1/4           cup  water
  2        tablespoons  butter
  2        tablespoons  green onion -- sliced
  1         tablespoon  lemon juice
     1/2                bay leaf
                        pimiento strips -- for garnish

Preparation:

Thaw fish if frozen. Rinse fish with cold water; pat dry with paper towels. Set aside. Steam broccoli for 5 minutes, or until crisp-tender but not fully cooked; drain. Divide fish and broccoli spears into 6 equal-size serving portions. Sprinkle fish with 1/2 teaspoon salt. To assemble roll-ups, place a small bundle of broccoli spears on each fish portion alternating direction of flowerets within each bundle; roll up. Set aside. In large skillet, combine wine, water, butter, green onion, lemon juice and bay leaf; bring to boil. Reduce heat. Add roll-ups, seam side down; sprinkle with remaining salt. Cover and simmer slowly for 12-15 minutes, or until fish flakes easily when tested with a fork. Using wide spatula transfer roll-ups to warm serving platter, reserving broth. Turn heat to medium-high and reduce broth until slightly thickened. Pour sauce over roll-ups. Garnish with pimiento strips if desired.

Nutritional Information:

74 Calories (kcal); 4g Total Fat; (49% calories from fat); 3g Protein; 6g Carbohydrate; 10mg Cholesterol; 426mg Sodium