Moist Baked Fish
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
2 ServingsPrep/Total Time: 30 min.
- 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
- 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.