|Frozen sole fillets||16 Ounce (1 package)|
|Hollandaise sauce mix||1 3⁄4 Ounce (1 package)|
|Canned asparagus spears||19 Ounce, drained (1 can)|
Thaw fillets just until they can be separated.
Heat oven to 475Â°.
Arrange fish in ungreased baking dish, 11 1/2X7 1/2X 1 1/2 inches, leaving space in center of dish.
Season fish with salt and pepper and dot with butter.
Bake uncovered 15 minutes.
While fish bakes, prepare hollandaise sauce as directed on package.
Remove fish from oven; arrange asparagus in center of dish.
Pour hollandaise sauce on asparagus.
Bake 5 minutes or until heated through.
Serve with Country-style Waldorf Salad (page 56), a green vegetable and Dill Mashed Potatoes (page 65).
Strawberry Cream (page 100) is the beverage dessert.