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Fish Fillets in Cream of Mushroom

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

Expert Tips

  • tip 1
    You can decorate the dish with cilantro and serve with white rice or salad.

Nutrition Information

No nutrition information available for this recipe

More About 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.
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