The fresh flavors of the Mexican seacoast are featured in this simple baked dish flavored with a zesty sauce.
Ingredients
- 1 pound fresh or thawed frozen codor haddock fillets
- 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
- 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
- 1/3 cup Pace® Picante Sauce
- 1/4 cup chopped pimento-stuffed olives
- 1 tablespoon lime juice
- 2 teaspoons chopped cilantro
- 1 teaspoon dried oregano leaves, crushed
- 1/8 teaspoon garlic powderor 1 small clove garlic, minced
- 4 cups hot cooked white rice
Instructions
-
Step 1
Heat the oven to 400°F. Place the fish in a 2-quart shallow baking dish.
-
Step 2
Stir the soup, broth, picante sauce, olives, lime juice, cilantro, oregano and garlic powder in a medium bowl. Pour the soup mixture over the fish.
-
Step 3
Bake for 20 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the rice.
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Calories | 437 | |
Total Fat | 4 | g |
Sat. Fat | 0.8 | g |
Trans Fat | 0 | g |
Cholesterol | 52 | mg |
Sodium | 1124 | mg |
Total Carb | 68 | g |
Dietary Fiber | 2 | g |
Sugar | 8 | g |
Protein | 25 | g |
Vitamin D | 0 | %DV |
Calcium | 3 | %DV |
Iron | 18 | %DV |
Potassium | 20 | %DV |
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.