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Recipes

Creole Baked Fish

Made With:

Soups

CLASSIC TOMATO (REDUCED SODIUM)

The one you always remember. Great as a soup or use an ingredient in your recipe!

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Total Time

65 min.

Serving & Size

1 Fish fillet (4 oz/110 g), 1/3 cup/80 mL sauce, 1/2 cup/125 mL rice

This flavourful and moist fish entree is easy to create using Campbell's® Condensed Reduced Sodium Tomato soup and a few simple ingredients.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Oregano, dry, crumbled 2 1/2 tbsp 40  mL
Gumbo file, optional 1 tbsp 15  mL
Pepper, black, ground 1 tsp 5  mL
Pepper, red, ground 1/2 tsp 3  mL
1. In bowl mix together oregano, gumbo file, if desired, and peppers.
Ingredients Weight Measure
Weight Measure
Non-stick cooking spray
Tilapia or other whitefish fillets 6 lbs 2 7/10  kg
2. Lightly spray 2 shallow, full-size (12 x 20 x 3 inch) 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.
Ingredients Weight Measure
Weight Measure
Oil, vegetable 2 tbsp 30  mL
Onion, sweet, diced 8 cups 2  L
Peppers, , green, diced 4 cups 1  L
Celery, diced 4 cups 1  L
3. In a large sauce pan, heat oil over medium-high heat; add onion, peppers and celery and sauté until tender, about 5 minutes.
Ingredients Weight Measure
Weight Measure
Garlic, minced 2 tbsp 30  mL
4. Stir in garlic and remaining oregano-pepper mixture and continue to sauté 2 minutes.
Ingredients Weight Measure
Weight Measure
Campbell’s® Reduced Sodium Tomato 48 oz can 1 9/25  L can
Water 2 cups 500  mL
Parsley, fresh, minced 1 cups 250  mL
Lemon, fresh, juice 1/3 cup 80  mL
Lemon, fresh, zest 1 tbsp 15  mL
5. Mix in Campbell’s Reduced Sodium Tomato soup, water, parsley, 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 (60°C) or higher, or chilled 40°F or lower.
Ingredients Weight Measure
Weight Measure
Parmesan, grated 1 cup 250  mL
6. Pour prepared Creole sauce evenly over the fish portions
Ingredients Weight Measure
Weight Measure
Rice, brown (or white), cooked 3 qt. cooked 3  L
7. Bake in 375°F (190°C) conventional or 325°F (160°C) 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 140°F (60°C) or higher for 15 seconds.
8. Sprinkle tops of fish evenly with Parmesan. CCP: Hold hot at 140°F (60°C) or higher for service.
9. To Serve: For each serving, portion 1 fish filet on top of a 1/2 cup (125 mL) rice and top with 1/3 cup (80 mL) pan sauce over fish.

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