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Moist Baked Fish Recipe

Moist Baked Fish Recipe photo by Taste of Home

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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

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Moist Baked Fish Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

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.

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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Moist Baked Fish

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(1-1) of 1 reviews

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.