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Superb Fillet Of Sole & Vegetables Recipe
|Condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded swiss cheese||4 Ounce (1 Cup)|
|Sweet basil||1⁄2 Teaspoon|
|Seasoned salt||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Frozen baby carrots||10 Ounce, thawed and drained (1 Package)|
|Frozen asparagus cuts||10 Ounce, thawed and drained (1 Package)|
|Unbreaded sole fillets||1 Pound, thawed if frozen|
Serving size: Complete recipe
Calories 1463 Calories from Fat 649
% Daily Value*
Total Fat 73 g112.1%
Saturated Fat 35.3 g176.3%
Trans Fat 0 g
Cholesterol 383.8 mg
Sodium 3434.5 mg143.1%
Total Carbohydrates 106 g35.3%
Dietary Fiber 17 g67.9%
Sugars 44 g
Protein 103 g205%
Vitamin A 858.4% Vitamin C 39.9%
Calcium 153.6% Iron 51.6%
*Based on a 2000 Calorie diet
In small bowl, combine soup, milk, 1/2 cup cheese and the seasonings; set aside.
In 8x12-inch baking dish, combine carrots, asparagus and 1/2 can French Fried Onions.
Roll up fish fillets.
Place fish rolls upright along center of vegetable mixture.
Pour soup mixture over fish and vegetables.
Bake, covered, at 375° for 30 minutes or until fish flakes easily with fork.
Stir vegetables; top fish with remaining cheese and onions.
Bake, uncovered, 3 minutes or until onions are golden brown.