Serves 4

This is a delectable, yet light-handed version of the classic dish.  It gives you about third less calories, cholesterol and fat without sacrificing any of the flavor and satisfaction.

The Fish:

1 or 2 tablespoons of olive oil

1 large yellow onion, diced small

1 clove of garlic, minced

1/2 cup finely chopped celery

1/2 cup defatted chicken or fish stock – (or commercial broth)

1/2 cup finely chopped fresh mushrooms

1 tablespoon minced fresh dill weed

1/2 pound finely chopped cooked baby shrimp meat

1/2 cup small fresh bread crumbs

Salt and fresh ground black pepper to taste

2 egg whites, lightly beaten

The juice and zest of one lime

4 large boneless fillets of Sole of Flounder

1 additional tablespoon olive oil

1 tablespoon butter

1/4 cup white wine

Heat the olive oil in a heavy skillet and over a medium heat, gently sauté the onion, garlic and celery until soft but not yet beginning to brown.  Add the stock, mushrooms and dill weed and continue to cook, stirring occasionally, until the mushrooms are translucent and hot through; one or two minutes.  Add the shrimp meat and continue to cook, stirring occasionally, for another minutia or two or until  any liquid has evaporated.  Remove from the heat and allow to cool.  Add the bread crumbs and the lemon, stir and season to taste fresh ground black pepper.  You will probably find that the shrimp makes it salty enough. Stir in the egg whites and set aside.

Lay the fish fillets on a flat surface and place two to three tablespoons of the filling at one end of each.  Gently roll up and use a toothpick to hold closed.  When all are rolled, heat the additional tablespoon of olive oil and the butter together in a heavy skillet gently brown the fish rolls on all sides, then add the wine, cover with a tight fitting lid and continue to cook for another few minutes or until the fish is done to your liking.  Remove the fish to a serving dish and keep warm. 

Add enough white wine or broth to any juices left in the pan to make a total of about half a cup of liquid.  Add one tablespoon of butter, the juice of half a lemon and a wee bit of sugar or sweetener to taste.  Add a pinch of fresh or dry chopped dill weed and swirl all together over a high heat until the butter is melted.  Pour over the fish rolls.  Serve with  Herbed Rice. Garnish with sprigs of fresh dill weed.