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Moist Baked Fish Recipe

Moist Baked Fish Recipe

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. YIELD:2 servings

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

  • 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.

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 Pairings

Light-Bodied White Wine

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