This recipe is brought to you courtesy of Linda Weinstock.
What you’ll need:
- 2 lb. fillets of sole (about 8 large pieces)
- 1 can cream of celery soup
- 1 Tbsp. lemon juice
- Dash white pepper
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. grated Parmesan cheese
- 24 asparagus spears
- Toasted sliced almonds
Sprinkle fish with salt and pepper. Cook asparagus until tender and drain. Arrange 3 spears side by side on edge of each piece of fish and roll. Place in buttered Pyrex. Combine soup, lemon juice and Worcestershire and pour over fishrolls. Sprinkle with Parmesan cheese and almonds. Bake uncovered at 350 degrees for 25-30 minutes. Serves 8. This is a low calorie and low-fat dish.
Learn more about Diane Israel.