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
Total TimePrep/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 11x7-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.
Nutrition Facts1 each: 410 calories, 22g fat (10g saturated fat), 189mg cholesterol, 686mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 36g protein.
Originally published as Quick Bake Pan Fish in Cooking for 2 Fall 2007
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.