1- Rinse fillets and pad dry, put aside. 2- Rinse veggies and chop put in saute pan add butter and olive oil. Add half of your wine. 3- Going to saute till transparent and carrots have softened a bit and wine has evaporated. 4- In a rectangle pyrex dish add a splash of olive oil and slide it into all the corners. 5- Lay your fillets flat and put approximately 2 tbsp. of the veggie filling across the fillet. Make sure you have your large toothpicks ready. After rolling your fillets you're going to spear your fish roll ups with 1 or 2 toothpicks and lay your fish rollups in your pyrex dish; you should have a good bit of filling left over. The remaining filling is going to go on top of your roll-ups. 6- Finish off your dish with the remaining wine and your going to cover with aluminum foil a top cover tightly roast for approximately 25 minutes; remove foil turn up your broiler and brown it up. Make sure you're keeping a close eye since you don't want it to burn. Serve warm with, maybe a baked potato and tossed salad.