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Creole Baked Fish

Creole Baked Fish
Serving & Size

1 Fish fillet (4 oz/110 g), 1/3 cup/80 mL sauce, 1/2 cup/125 mL rice

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This flavourful and moist fish entree is easy to create using Campbell's® Condensed Reduced Sodium Tomato soup and a few simple ingredients.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Instructions
1. In bowl mix together oregano, gumbo file, if desired, and peppers.
2. Lightly spray 2 shallow, full-size (12 x 20 x 3 inch) hotel pans with cooking spray. Fold fish filets, tail side under, and arrange in a singled layer in the bottoms of each pan, 12 per pan. Sprinkle tops of fish evenly with 2 Tbsp. oregano-pepper mixture. Reserve remaining herb mixture for sauce.
3. In a large sauce pan, heat oil over medium-high heat; add onion, peppers and celery and sauté until tender, about 5 minutes.
4. Stir in garlic and remaining oregano-pepper mixture and continue to sauté 2 minutes.
5. Mix in Campbell’s Reduced Sodium Tomato soup, water, parsley, lemon juice and zest; bring to a boil. Remove creole sauce from heat. (Sauce may be made ahead, cooled and refrigerated.) CCP: May be served hot 140°F (60°C) or higher, or chilled 40°F or lower.
6. Pour prepared Creole sauce evenly over the fish portions
7. Bake in 375°F (190°C) conventional or 325°F (160°C) convection oven 30-35 minutes, uncovered until the fish is tender and cooked through and the sauce is bubbly. CCP: Cook to an internal temperature of 140°F (60°C) or higher for 15 seconds.
8. Sprinkle tops of fish evenly with Parmesan. CCP: Hold hot at 140°F (60°C) or higher for service.
9. To Serve: For each serving, portion 1 fish filet on top of a 1/2 cup (125 mL) rice and top with 1/3 cup (80 mL) pan sauce over fish.
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