1/2 cup grated carrot
1/2 cup minced onion
2 tablespoons lemon juice
1/4 teaspoon ginger
1/4 teaspoon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried thyme leaves
4 fillets (4 to 5 ounces each) of sole, cod, or other white fish
1/4 cup chicken broth water
Preheat oven to 400 degrees; lightly oil a small roasting pan. In medium-size bowl, combine apple, carrot, green onion, lemon juice, ginger, mustard, salt, pepper, and thyme; mix well. Spread one-quarter of apple mixture evenly over length of each fillet; carefully roll up to enclose apple filling. Place stuffed fillets, seam side down, in oiled pan. Pour broth over rolled fillets; cover with aluminum foil and bake 10 to 15 minutes, or until fish is opaque and barely flakes.
Makes 4 servings