Description
Baked fish fillets topped with a colorful vegetable medley and light sauce. Inspired by primavera style, it's a fresh and healthy main course.
Ingredients
- 2 celery ribs, sliced
- 1 large carrot, cut into 2 inch julienne strips
- 1 small onion, chopped 1/4 cup water
- 2 tablespoons white wine or chicken broth
- 1/2 teaspoon dried thyme
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 pound frozen cod or haddock fillets, thawed
Directions
- In a large skillet, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in soup until blended; return to a boil. Add fillets. Reduce heat; cover and simmer for 5-7 minutes or until fish flakes easily with a fork.
