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Baked Cream Fish

Featured in the Honolulu Star-Advertiser on January 11, 2017.

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Ingredients:

Baked Cream Fish

  • 2 tablespoons olive oil
  • 2 pounds fish fillets, mahi mahi, ono or favorite white fish
  • 2 tablespoons lemon juice
  • 1 (8-ounce) can low-sodium cream of mushroom soup
  • 1/2 cup heavy cream
  • 1 tablespoon dry mustard
  • 1/2 cup bread crumbs
  • 1 tablespoon minced parsley
  • 1/4 teaspoon paprika

Directions:

  1. Preheat oven to 350°F.
  2. Coat baking dish with oil.
  3. Cut fish into serving pieces, no more than 1/2" thick.
  4. Place in baking dish and sprinkle with lemon juice.
  5. Combine soup, cream, and mustard; pour over fish.
  6. Top with crumbs; sprinkle with parsley and paprika.
  7. Bake for 35 minutes or until cooked through.

Makes 6 servings.

Tip: To cook fish perfectly moist, you'll want to use a thermometer. The reading should be between 131 -158°F.    

Approximate Nutrient Analysis per serving (not including salt to taste):
350 calories, 15 g fat, 2g saturated fat, 115 mg cholesterol, 600 mg sodium, 15g carbohydrate, 2 g fiber, 2 g sugar, 35 g protein 

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