Here is the recipe I promised for Lemony Sole Roll-ups. I made it for Day 1. I cheated and used lemon even though it wasn't part of Day 1's food options.
Lemony Sole Roll-ups
2 sole fillets
1/4 tsp. salt
1/8 tsp. black pepper
1 cup yellow squash sauteed in 1 tsp. sunflower oil
1 tsp. additonal sunflower oil
1/4 cup dry white wine
1 tsp. sunflower oil mixed with 2 tsp. lemon juice
1/2 tsp. lemon zest
1 tsp. finely chopped fresh parsley
Serve with roasted red potato wedges.
Start the roasted potatoes first. Wash potatoes. Cut into wedges. Toss with oil and sprinkle with salt, pepper, and thyme. Place in a shallow baking pan that has been sprayed once with pan spray. Bake at 450 degrees for approximately 30 minutes.
Start the fish about 15 minutes before potatoes are done.
Season both sides of sole fillets with salt and pepper. Spread 2 T. of sauteed squash evenly over the top. Roll up each fillet into a cylinder and secure with a toothpick.
Heat the oil in a skillet over medium heat and add the fish roll-ups, seam side down. Cook 2 minutes. Then add white wine. Reduce the heat to medium low, cover, and cook for 5 minutes more.
Transfer fish to plates. Add the additional sunflower oil, lemon juice, and lemon zest to the pan. Heat and mix. Remove from heat and spoon half over each fish roll-up. Remove the toothpicks and sprinkle the fish with the parsley.
Serve with roasted red potatoes, sauteed chard and mushrooms. Add a sprinkle of toasted pine nuts to the top of the chard.