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Fish Fillets in Cream of Mushroom

  • Prep 10 min
  • Total 25 min
  • Ingredients 5
  • Servings 2
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Ingredients

2
fillets of white fish
Salt and pepper, to season
Olive oil
1
can of Progresso™ creamy mushroom soup
1
garlic clove, minced

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
429.2
% Daily Value
Total Fat
25.8g
40%
Saturated Fat
5.2g
26%
Cholesterol
85mg
28%
Sodium
2030.1mg
85%
Total Carbohydrate
11.8g
4%
Dietary Fiber
0.4g
2%
Sugars
1.9g
Protein
36.3g
% Daily Value*:
Vitamin C
0.80%
1%
Calcium
2.70%
3%
Iron
8.60%
9%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

You can decorate the dish with cilantro and serve with white rice or salad.

Directions

  • 1 Season the fish with salt and pepper. Add the oil to a hot pan and set the fish to brown, be sure they don’t stick or burn.
  • 2 Add the Progresso™ cream to a pot over medium heat with the minced garlic and let cook for 5 minutes.
  • 3 Add the cream to the pan with the fish until the fillets are covered and lower the heat. Serve.

Lent is almost here, so we've started planning the menu for the next few days. Fortunately, I love all types of fish and it can always be found in my Holy Week recipes. I prefer to buy fresh fish, but I usually have frozen fillets ready for days when I'm too busy and want to prepare simple dishes on a budget. One of those recipes is this fish with mushrooms that with just a few ingredients results in a meal that's delicious, economical and sin-free. For this dish, I like to use Pollock, but you can use any quality white fish you like. To save time and money, I like to use Progresso™ creamy mushroom.

Rate and Comment

Natalia Carter Natalia Carter
September 24, 2015

Lent is almost here, so we've started planning the menu for the next few days. Fortunately, I love all types of fish and it can always be found in my Holy Week recipes. I prefer to buy fresh fish, but I usually have frozen fillets ready for days when I'm too busy and want to prepare simple dishes on a budget. One of those recipes is this fish with mushrooms that with just a few ingredients results in a meal that's delicious, economical and sin-free. For this dish, I like to use Pollock, but you can use any quality white fish you like. To save time and money, I like to use Progresso™ creamy mushroom.