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Creole Baked Fish

Creole Baked Fish
Total Time

45 min.

Serving & Size

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

Add To Pantry

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
Oregano, dry, crumbled 40 mL 2 1/2 tbsp
Gumbo file, optional 15 mL 1 tbsp
Pepper, black, ground 5 mL 1 tsp
Pepper, red, ground 3 mL 1/2 tsp
Non-stick cooking spray
Tilapia or other whitefish fillets 2.7 kg 6 lbs
Oil, vegetable 30 mL 2 tbsp
Onion, sweet, diced 2 L 8 cups
Peppers, , green, diced 1 L 4 cups
Celery, diced 1 L 4 cups
Garlic, minced 30 mL 2 tbsp
Campbell’s® Reduced Sodium Tomato
1.36 L can
48 oz can

The one you always remember. Great as a soup or use an ingredient in your recipe!

Water 500 mL 2 cups
Parsley, fresh, minced 250 mL 1 cups
Lemon, fresh, juice 80 mL 1/3 cup
Lemon, fresh, zest 15 mL 1 tbsp
Parmesan, grated 250 mL 1 cup
Rice, brown (or white), cooked 3 L 3 qt. cooked
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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