Roger Williams' Baked Sole in Foil

Roger Williams' Baked Sole in Foil

3 tablespoons butter (or margarine)
2 large carrots, peeled, thinly sliced
1 stalk celery, thinly sliced
2 tablespoons chopped onion
4 fillets of sole (or haddock)
4 squares heavy-duty aluminum foil
1 cup condensed celery soup
1 tablespoon lemon juice
Salt and white pepper to taste
2 tablespoons chopped parsley

Melt butter (or margarine) over low heat; add carrots, celery and onion. Saute vegetables until limp. Arrange fillets individually in center of each square of aluminum foil. Top each fillet with sauteed vegetables. In separate bowl, blend soup with lemon juice, salt and pepper to taste. Sprinkle parsley over each; close each packet, folding edges of foil to seal tightly. Place packets on a baking sheet. Bake in preheated 350 degrees F. oven about 25 minutes. Serve with crisp green salad and oven-hot sliced French bread.