1-800-461-SOUP(7687)

Creole Baked Fish

Made With:

Soups

CLASSIC TOMATO (REDUCED SODIUM)

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

View Product
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

Yields

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

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Oregano, dry, crumbled 2 tbsp 40  mL
Gumbo file, optional 1 tbsp 15  mL
Pepper, black, ground 1 tsp mL
Pepper, red, ground 1 tsp mL
1. In bowl mix together oregano, gumbo file, if desired, and peppers.
Weight Measure
Non-stick cooking spray
Tilapia or other whitefish fillets 6 lbs 2 7/10  kg
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.
Weight Measure
Oil, vegetable 2 tbsp 30  mL
Onion, sweet, diced 8 cups L
Peppers, , green, diced 4 cups L
Celery, diced 4 cups L
3. In a large sauce pan, heat oil over medium-high heat; add onion, peppers and celery and sauté until tender, about 5 minutes.
Weight Measure
Garlic, minced 2 tbsp 30  mL
4. Stir in garlic and remaining oregano-pepper mixture and continue to sauté 2 minutes.
Weight Measure
Campbell’s® Reduced Sodium Tomato 48 oz can 1 9/25  L can
Water 2 cups 500  mL
Parsley, fresh, minced 1 cups 250  mL
Lemon, fresh, juice 1 cup 80  mL
Lemon, fresh, zest 1 tbsp 15  mL
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.
Weight Measure
Parmesan, grated 1 cup 250  mL
6. Pour prepared Creole sauce evenly over the fish portions
Weight Measure
Rice, brown (or white), cooked 3 qt. cooked L
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.
Newsletter

©2020 CSC Brands LP, All Rights Reserved.