Sea garden bake recipe from 1960

1 1/2 cups soft bread crumbs

1/8 tsp. each of  dried thyme and rosemary

1/4 tsp onion salt

1 tbsp. minced parsley

1 tbsp. liquid from dill pickles

7 3/4 oz. flaked salmon

6 fillets of sole 

12 piemento strips

6 sticks  pickles

1 can (10 1/1 oz.) condensed celery soup 

1 can (17 oz.) drained peas

1/3 cup shredded cheddar cheese

Mix bread, seasonings, parsley. Blend in pickle liquid, salmon. Make rolls. Divide mixture evenly on fillet centers: top with pimiento, pickle. Wrap ends of fillets over stuffing; fasten with picks. Spread soup to cover bottom of shallow 2-qt baking dish. Place fish in soup. Pour drained peas around fish. To fish with cheese. Bake covered in medium hot oven (375F) about 30-35 minutes. Serve hot.