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Elegant Fillet of Sole and Asparagus

1 can (10-3/4oz.) condensed cream of celery soup
1/2 cup milk
1 cup (4 oz.) shredded Swiss cheese
1/2 tsp. dried basil, crushed
1/4 tsp. seasoned salt
1/4tsp. freshly ground black pepper
2 cups baby carrots, cooked and drained
1 lb. fresh asparagus, cooked and drained
1 lb. unbreaded sole fillets (if using frozen, defrost totally and dry with paper toweling before using)

Preheat oven to 375°F.

In a small bowl, combine the undiluted soup, milk, one-half of the Swiss cheese, and all the seasonings. Set aside. 

In an 8x12 baking pan, combine the carrots, asparagus. Roll your fish fillets and place them upright along the center of the baking pan. Spoon the vegetable medley around the bundles of fish. Pour your soup mixture over the entire casserole. Bake, covered, for about 30 mins. or until the fish flakes easily when tested with a fork.

After 30 mins. top the fish only with the remaining cheese. Bake, uncovered for 3 mins.

©Arleen M. Kaptur 2002