Fillet of Sole With Garden Vegetables
Use any fillet of white fish that suits your fancy or pocket book

2 cups cabbage, thinly sliced
1 cup carrots, julienne
6 scallions julienne
1 tablespoon butter
½ cup broth or water
1 cup dry breadcrumbs
seasoned with ½ teaspoon salt and pepper or combination of herbs, salt and pepper
4 fillets of white fish
about as thick as your thumb and about the size of your hand
2 tablespoons butter
Dry fillets of fish and dredge in seasoned breadcrumbs. Roll with crumbs on inside. Secure with toothpicks and allow to rest in refrigerator until ready to cook.
Heat butter in a large skillet, add vegetables and increase the heat to high, saute quickly, add broth and cover, cook for about 3 minutes, just until veggies are tender.
Saute in butter until lightly golden; add a bit of vegetable juice to fish pan drippings and spoon over fish as they finish cooking. Serve on bed of braised vegetables.