Shelly's Recipe

SOLE FILLET AND ASPARAGUS

Category: Fish and Seafood

1 can cream of celery soup
1/2 cup milk
1 cup shredded Swiss cheese
1/2 tsp dried basil, crushed
1/4 tsp seasoned salt and pepper
2 cups baby carrots, cooked and drained
1 lb fresh asparagus, cooked and drained
1 lb unbreaded sole fillets

Preheat oven to 375. In a small bowl, combine soup, milk, 1/2 the cheese and all the seasonings. Set aside. In a baking pan, combine vegetables. Roll fillets and place upright along the center of the baking pan. Spoon vegetable medley around bundles of fish and pour soup mixture over entire casserole. Bake, uncovered, for 30 minutes or until fish flakes easily. After 30 minutes, top fish with remaining cheese. Bake, uncovered, for 3 minutes or until cheese melts.