Sole with Lemon Asparagus Sauce Recipe

Name: Sole with Lemon Asparagus Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 leek, cleaned and thinly sliced (pale green and white parts only); 1 medium red bell pepper, chopped; 1 can CAMPBELL’S® Condensed Cream of Asparagus Soup; 1 cup (250 mL) milk; 6 sole filets (~125 g each, fresh or frozen); 6 oz (170 g) asparagus, sliced into 1 ½ inch pieces, bottoms removed; 1/4 cup (60 mL) lemon juice; 1/4 tsp (1 mL) black pepper

Ingredients

1 leek, cleaned and thinly sliced (pale green and white parts only)
1 medium red bell pepper, chopped
1 can CAMPBELL’S® Condensed Cream of Asparagus Soup
1 cup (250 mL) milk
6 sole filets (~125 g each, fresh or frozen)
6 oz (170 g) asparagus, sliced into 1 ½ inch pieces, bottoms removed
1/4 cup (60 mL) lemon juice
1/4 tsp (1 mL) black pepper

PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 6 servings

Instructions

In a large nonstick skillet with a lid,sauté leeks and red peppers over medium heat for 3-4 minutes or until soft. Add soup and milk,stir to combine. Bring to a simmer.
Add sole filets and asparagus and simmer covered for 8-10 minutes or until sole is cooked through.
Transfer cooked sole to a serving platter or plates,then add lemon juice and black pepper to remaining sauce. Stir to combine and spoon sauce over fish.

Dinner