CREOLE BAKED FISH

Made With:

Soups

Campbell's® Healthy Request® Condensed Tomato Soup

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

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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
9%
Saturated Fat 1.6g
8%
Cholesterol 60mg
20%
Sodium 326mg
14%
Total Carbohydrate 38.4g
13%
Dietary Fiber 3.8g
15%
Protein 28.4g
57%
Vitamin A 15%
Vitamin C 56%
Calcium 11%
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

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
9%
Saturated Fat 1.6g
8%
Cholesterol 60mg
20%
Sodium 326mg
14%
Total Carbohydrate 38.4g
13%
Dietary Fiber 3.8g
15%
Protein 28.4g
57%
Vitamin A 15%
Vitamin C 56%
Calcium 11%
Iron 11%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
dried oregano leaves, crumbled 2 1/2  tbsp.
gumbo file powder tbsp.
black pepper, ground tsp.
ground red pepper 0 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 tbsp.
Vidalia onion, diced 3 lb. qt.
green pepper, diced 1 lb. qt.
celery, diced 2 lb. qt.
garlic, peeled, minced 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.
Made With:

Soups

Campbell's® Healthy Request® Condensed Tomato Soup

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Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup 50 oz. cans
water cups
fresh parsley, minced cups
lemon juice 0 333/1000  cups
lemon zest 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. 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 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.
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