Instructions: About 1 hour before serving......

From each leek, cut off roots and leave end; discard. Cut remaining bulb base lengthwise in half; rinse with water to remove all sand.

Cut leeks, red peppers, and carrots into 3-inch matchstick-thin strips. In 10-inch skillet over medium heat, in hot oil, cook vegetables 3 min- utes or until tender-crisp, stirring occasionally.

Set aside.

Preheat oven to 400 degrees. Fold each square of parchment paper in half to form a line drawn down the center when opened. Place fillet of sole on half of each square, folding ends of fillets to fit if necessary. Sprinkle with salt and pepper.

Spoon one-sixth of vegetable mixture over each fillet, then top with dill sprig. Fold other half of square over fillet. Fold edges over 2 or 3 times to seal packets.

Place packets on cookie sheet. Bake 15 minutes.

To open packets make an "X" cut in top of packet.

Makes 6 servings.

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