Shelly's Recipe

FILLET OF SOLE 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, patted dry with paper towels

Preheat oven to 375. In a small bowl, combine soup, milk 1/2 cup Swiss cheese and all the seasonings; set aside.

In a 12x8 inch baking pan, combine carrots and asparagus. Roll the fish fillets and place them upright along the center of the baking pan. Spoon the vegetables around the bundles of fish. Pour soup mixture over entire casserole. Bake, covered, for 30 minutes. Top the fish with the remaining cheese and bake, uncovered, for 3 minutes or until the cheese melts.