Instructions:

Heat oven to 350 degrees. Mix 1/2 teaspoon salt, the dill weed and 1/4 teaspoon pepper. Sprinkle over fish fillets. Divide carrot and bell pepper strips among fish. Roll up fish and place seam sides down in ungreased rectangular baking dish, 13 X 9 X 2 inches. Pour 1/4 cup wine over fish. Cover with aluminum foil and bake about 40 minutes or until fish flakes easily with fork.Heat margarine in 1-1/2-quart saucepan until melted. Stir in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk and 1/4 cup wine. Heat to boiling, stirring constantly. Boil and stir 1 minute.Arrange fish on serving platter. Pour sauce over fish. Garnish with dill weed if desired. 6 Servings; 225 Calories Per Serving.To Microwave: Place carrot strips in rectangular microwavable dish, 11 X 7 X 1-1/2 inches. Add 1 tablespoon wine. Cover tightly and microwave on high about 4 minutes or until crisp-tender. Remove with slotted spoon. Prepare fish fillets as directed. Arrange seam sides down around sides of dish. Drizzle with 3 tablespoons of wine. Cover tightly and microwave on high 10 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until fish flakes easily with fork. Let stand covered 3 minutes. Remove to warm platter and keep warm.Microwave margarine in 4-cup microwavable measure uncovered on high 15 to 30 seconds or until melted. Stir in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually stir in milk and 1/4 cup wine. Microwave uncovered on high about 4 minutes, stirring every minute, until thickened.