1 package (1 pound) sole fillets, thawed
2 tablespoons butter
1/2 teaspoon lemon pepper
2 medium carrots, cut into 3-inch julienne strips
1 medium zucchini, cut into 3-inch julienne strips
1 medium onion, sliced into rings
6 ounces Wisconsin Cream Cheese
3/4 cup milk
1 cup (4 ounces) Wisconsin Swiss Cheese, shredded
1/4 teaspoon crushed thyme leaves
1/4 teaspoon crushed basil leaves
1 tablespoon white wine, optional
1/4 cup parsley, chopped
Preheat oven to 350°F.
Place fish in buttered baking dish. Dot with butter and sprinkle with lemon pepper. Bake 20 to 25 minutes or until fish flakes easily. Meanwhile, cook vegetables in small amount of water until crisp-tender. Drain thoroughly; set aside and keep warm. Cut Cream Cheese into 1/2-inch cubes. In saucepan, cook and stir milk and cream cheese over medium heat until cream cheese melts (bring just to boil). Add shredded Swiss Cheese, thyme, basil and wine, if desired. Heat gently until cheese melts. Place vegetables on serving platter, top with fish fillets and drizzle some sauce over. Sprinkle parsley over sauce. Serve with remaining sauce.