Categories: Fish- Seafood

Ingredients

• 8 asparagus spears, shaves, cooked halfway and well drained
• 2 1/2 Tbsp. mayonnaise
• 2 1/4 Tbsp. sweet relish
• 2 pieces of fillet of sole (about 1/2 to 3/4 lbs. of sole)
• 1/2 Tbsp. chili sauce
• 1/2 tsp. margarine
• 2 Tbsp. slivered almonds, toasted

Directions

1. Preheat oven to 350 degrees.
2. In a lightly buttered baking dish lay the asparagus down gently. Mix the mayonnaise and relish; spoon over the asparagus.
3. Place the fish fillets on top over the asparagus. Spoon the 1/2 Tbsp. chili sauce over all and top with almonds. Dot with margarine.
4. Bake for 35 minutes or until the fish flake easily with a fork.

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