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When his wife was temporarily laid up, Greg Sacho of DePere, Wisconsin took over the cooking. He came up with this moist, crunchy recipe as “an alternative to her mouthwatering fried fish,” he says. It's a keeper! Tip: Combine leftover onion soup with 1/3 cup plus 1 tablespoon each water and milk to serve as soup.—Gary Sacho, De Pere, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 serving equals 410 calories, 22 g fat (10 g saturated fat), 189 mg cholesterol, 686 mg sodium, 16 g carbohydrate, 1 g fiber, 36 g protein.
Originally published as Moist Baked Fish in Cooking for 2 Fall 2007, p47
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Reviewed on Apr. 06, 2010 by cnjtnt
My husband and I both enjoyed this recipe made with flounder & Halibut. I have never found cream of onion soup (perhaps it's an east coast item?) but substitute cream of celery. Pleasant. On my monthly rotation.
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