Sole and Broccoli Roll-Ups

1. Thaw fish if frozen.
2. Rinse fish with cold water; pat dry with paper towels.
3. Set aside.
4. Steami broccoli for 5 minutes, or until crisp-tender but not fully cooked; drain.
5. Divide fish and broccoli spears into 6 equal-size serving portions.
6. Sprinkle fish with ½ teaspoon salt.
7. To assemble roll-ups, place a small bundle of broccoli spears on each fish portion alternating direction of flowerets within each bundle; roll up. Set aside.
8. In large skillet, combine wine, water, butter, green onion, lemon juice and bay leaf; bring to boil.
9. Reducei heat.
10. Add roll-ups, seam side down; sprinkle with remaining salt.
11. Cover and simmer slowly for 12-15 minutes, or until fish flakes easily when tested with a fork.
12. Using wide spatula transfer roll-ups to warm serving platter, reserving broth.
13. Turn heat to medium-high and reduce broth until slightly thickened.
14. Pour sauce over roll-ups.
15. Garnishi with pimiento strips if desired.