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Ingredients

• 4   fresh or frozen croaker, mullet, flounder, whiting, turbot, or pollack fillets (1 pound)
• 2 medium  carrots
• 1 cup  sliced fresh mushrooms
• 1/3 cup  sliced celery
• 1/2 cup  plain yogurt
• 1 to 2 tablespoons  Dijon-style mustard
• 1/2 medium  red sweet pepper, thinly sliced into strips (1/2 cup)
• 1/2 medium  green sweet pepper, thinly sliced into strips (1/2 cup)
• 1 tablespoon  margarine or butter, melted
• 1 teaspoon  all-purpose flour
• 3 tablespoons  milk
•   Fresh dill (optional)
•   Lemon wedges, halved (optional)

Description

Fish Stuffed With Carrot And Sweet Pepper Are Cloaked In A Dijon And Mushroom Sauce For An Impressive Fish Entree.

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