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.
- Total time:
65 minutes
- Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
dried oregano leaves , crumbled |
|
2.5 tbsp. |
|
gumbo file powder |
|
1 tbsp. |
|
black pepper , ground |
|
1 tsp. |
|
ground red pepper |
|
0.5 tsp. |
|
vegetable cooking spray , as needed |
|
0 as needed |
|
tilapia , filets, 4 oz each |
6.0 lb. |
24 ea. |
|
vegetable oil |
|
2 tbsp. |
|
Vidalia onion , diced |
2.5 lb. |
2 qt. |
|
green bell pepper , diced |
1.250 lb. |
1 qt. |
|
celery , diced |
1.5 lb. |
1 qt. |
|
garlic , peeled, minced |
|
2 tbsp. |
|
Campbell's® Healthy Request® Condensed Tomato Soup |
50.0 oz. |
1 can |
|
water |
|
2 cup |
|
fresh parsley , minced |
|
1 cup |
|
lemon juice |
|
0.333 cup |
|
lemon zest |
|
1 tbsp. |
|
Parmesan cheese , grated |
2.0 oz. |
1 cup |
|
brown rice , cooked, hot |
|
3 qt. |
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.
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.
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.
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.
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.
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.
-
Total time:
65 minutes
-
Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
dried oregano leaves , crumbled |
|
2.5 tbsp. |
|
gumbo file powder |
|
1 tbsp. |
|
black pepper , ground |
|
1 tsp. |
|
ground red pepper |
|
0.5 tsp. |
|
vegetable cooking spray , as needed |
|
0 as needed |
|
tilapia , filets, 4 oz each |
6.0 lb. |
24 ea. |
|
vegetable oil |
|
2 tbsp. |
|
Vidalia onion , diced |
2.5 lb. |
2 qt. |
|
green bell pepper , diced |
1.250 lb. |
1 qt. |
|
celery , diced |
1.5 lb. |
1 qt. |
|
garlic , peeled, minced |
|
2 tbsp. |
|
Campbell's® Healthy Request® Condensed Tomato Soup |
50.0 oz. |
1 can |
280000004145
|
water |
|
2 cup |
|
fresh parsley , minced |
|
1 cup |
|
lemon juice |
|
0.333 cup |
|
lemon zest |
|
1 tbsp. |
|
Parmesan cheese , grated |
2.0 oz. |
1 cup |
|
brown rice , cooked, hot |
|
3 qt. |
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.
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.
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.
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.
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.
