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Fish Fillets in Cream of Mushroom

Prep 10 min
Total 25 min
Ingredients 5
Servings 2

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.

Ingredients

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

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.

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

No nutrition information available for this recipe

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.