Moist Baked Fish Recipe
Moist Baked Fish Recipe photo by Taste of Home
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Moist Baked Fish Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 each: 410 calories, 22g fat (10g saturated fat), 189mg cholesterol, 686mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 36g protein.


  1. 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.
  2. Bake, uncovered, at 350° for 17-20 minutes or until fish flakes easily with a fork. Yield: 2 servings.
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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cnjtnt User ID: 2722476 108607
Reviewed Apr. 6, 2010

"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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