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Moist Baked Fish Recipe

Photo by: Taste of Home

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 mouth-watering 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.

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2 Servings
Prep/Total Time: 30 min.

Ingredients

1/2 cup condensed cream of onion soup, undiluted
1 tablespoon 2% milk
3/4 pound perch, bluegill or catfish fillets
Dash pepper
2 tablespoons butter, melted
1-1/2 teaspoons lemon juice
3/4 cup coarsely crushed sour cream and onion potato chips

Directions

In a shallow bowl, combine soup and milk; dip fillets. Place in an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with pepper. Combine butter and lemon juice; drizzle over fillets. Top with potato chips.
Bake, uncovered, at 350° for 17-20 minutes or until fish flakes easily with a fork. Yield: 2 servings.

Nutrition 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.

Moist Baked Fish published in Cooking for 2 Fall 2007, p47