CREOLE BAKED FISH

Made With:

Campbell’s® Classic Condensed Healthy Request Tomato Soup

Campbell's® Healthy Request® Condensed Tomato Soup

Campbell's® Healthy Request® condensed Tomato soup offers the rich traditional flavor of tomato soup with a more nutritious profile.

View Product

Tip

Sprinkle parsley over dish.

Substitute saffron rice for brown rice.

Nutrition Facts

Serving Size

1 SERVING (1 FISH FILET, 1/3 CUP SAUCE, 1/2 CUP RI

Amount Per Serving

Calories 317

% Daily Value

Total Fat 5.6g

Saturated Fat 1.6g

Cholesterol 60mg

20%

Sodium 326mg

14%

Total Carbohydrate 38.4g

13%

Dietary Fiber 3.8g

15%

Protein 28.4g

57%

Vitamin A 5%

Vitamin C 37%

Calcium 8%

Iron 11%

Total Time

65 min.

Serving & Size

1 SERVING (1 FISH FILET, 1/3 CUP SAUCE, 1/2 CUP RI

Yields

Try our Creole Baked Fish recipe made with Campbell's® Healthy Request® Condensed Tomato Soup. Combine the fish, creole sauce, and fresh grated parmesan cheese to a baking pan and cook for 45 minutes. Serve over brown rice to finish.

Nutrition Facts

Serving Size

1 SERVING (1 FISH FILET, 1/3 CUP SAUCE, 1/2 CUP RI

Amount Per Serving

Calories 317

% Daily Value

Total Fat 5.6g

Saturated Fat 1.6g

Cholesterol 60mg

20%

Sodium 326mg

14%

Total Carbohydrate 38.4g

13%

Dietary Fiber 3.8g

15%

Protein 28.4g

57%

Vitamin A 5%

Vitamin C 37%

Calcium 8%

Iron 11%

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients

Weight

Measure

Instructions

Ingredients & Instructions

	Weight	Measure
dried oregano leaves, crumbled		2 1/2 tbsp.
gumbo file powder		1 tbsp.
black pepper, ground		1 tsp.
ground red pepper		1/2 tsp.
vegetable cooking spray, as needed
tilapia, filets, 4 oz each	6 lb.	24 ea.

1. In bowl mix together oregano, gumbo file, if desired, and peppers.

2. Lightly spray 2 shallow, full-size (12 x 20 x 3-in.) hotel pans with cooking spray. Fold fish filets, tail side under, and arrange in a singled layer in the bottoms of each pan, 12 per pan. Sprinkle tops of fish evenly with 2 Tbsp. oregano-pepper mixture. Reserve remaining herb mixture for sauce.

	Weight	Measure
vegetable oil		2 tbsp.
Vidalia onion, diced	3 lb.	2 qt.
green pepper, diced	1 lb.	1 qt.
celery, diced	2 lb.	1 qt.
garlic, peeled, minced		2 tbsp.

3. In a large sauce pan, heat oil over medium-high heat; add onion, peppers and celery and sauté until tender, about 5 minutes.

4. Stir in garlic and remaining oregano-pepper mixture and continue to sauté 2 minutes.

	Weight	Measure
Made With: Product Campbell's® Healthy Request® Condensed Tomato Soup View Product
Campbell's® Healthy Request® Condensed Tomato Soup	50 oz.	1 cans
water		2 cups
fresh parsley, minced		1 cups
lemon juice		333/1000 cups
lemon zest		1 tbsp.

5. Mix in Campbell’s® Healthy Request Tomato Soup, water, parsley and lemon juice and zest; bring to a boil. Remove Creole sauce from heat. (Sauce may be made ahead, cooled and refrigerated.) CCP: May be served hot 140°F or higher, or chilled 40°F or lower.

	Weight	Measure
Parmesan cheese, grated	2 oz.	1 cups

6. Pour prepared Creole sauce evenly over the fish portions.

7. Bake in 375°F. conventional or 325°F. convection oven 30-35 minutes, uncovered until the fish is tender and cooked through and the sauce is bubbly. CCP: Cook to an internal temperature of 145°F. or higher for 15 seconds.

8. Sprinkle tops of fish evenly with Parmesan. CCP: Hold hot at 140°F or higher for service.

	Weight	Measure
brown rice, cooked, hot		3 qt.

9. To Serve: For each serving, portion 1 fish filet on top of a 1/2 cup rice and top with at least 1/3 cup pan sauce over fish.

RECIPES

Made With:

Product

Campbell's® Healthy Request® Condensed Tomato Soup

Tip

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

estimate your profit

Ingredients & Instructions

Made With:

Product

Campbell's® Healthy Request® Condensed Tomato Soup

recipes You May Also Like