Serves 4 Prep Time 24 min Source Cooking Made Easy Ingredients: 1 1/2 lbs (750 g) sole fillets (thawed if frozen) 2 tbsp (30 mL) lemon juice 2 tbsp (30 mL) butter 2 tbsp (30 mL) flour 1 tsp (5 mL) chicken broth mix 1/2 tsp (2 mL) dry mustard 1 1/2 cups (375 mL) milk 3/4 cup (175 ml) Village Farmstead Artisan Goat's Milk Cheddar Salt and pepper Preparation Preheat oven to 400 °F (200 °C). If fillets are large, cut lengthwise in half. Roll up fish and secure with toothpicks if necessary. Place in shallow rectangular baking dish and sprinkle with lemon juice. Cover with foil. Bake 14 minutes or until fish flakes with fork. In medium saucepan, melt butter. Blend in flour, bouillon mix and dry mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Add Goat's Milk Cheddar and stir until cheeses are melted. Add salt and pepper to taste. Drain fish rolls and serve with cheese sauce. * You can use 3/4 cup (175 mL) Village Regular Cheddar if you prefer. Nutrition information for 1 serving: Energy:Ý371 Cal /Ý1552 kJ Protein:Ý45 g Carbohydrate:Ý9 g Calcium:Ý304 mg ( 28 % Recommended Daily Intake) Fat:Ý17 g Serve with: Snowpeas Grilled Peppers Noodles Milk Strawberry Ice Cream

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