Whitefish Fillets with Cream of Tomato Soup Recipe

Serves/Makes: 4

Ingredients:

  • 2 pounds (1 kg) whitefish fillets
  • 3 tablespoons (45 mL) butter
  • 1 cup (250 mL) chopped onion
  • 1 tablespoon (15 mL) flour
  • 2 pounds (1 kg) white fish fillets
  • 1 (10-ounce / 284-mL) can cream of tomato soup
  • 1 cup (250 mL) water
  • Salt and pepper, to taste
How to cook Whitefish Fillets with Cream of Tomato Soup:
  • Brown onion in melted butter.
  • Mix in flour.
  • Transfer onion into an-oven safe dish arrange fish fillets over onion.
  • Pour in cream of tomato soup, already mixed with water salt and pepper.
  • Bake into a preheated 200°C (400°F) oven for approximately 15 to 20 minutes, until fish flesh can easily be broken-up with a fork.


This recipe for Whitefish Fillets with Cream of Tomato Soup serves/makes: 4

The Whitefish Fillets with Cream of Tomato Soup recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Whitefish (more Whitefish recipes)
Preparation Method: Baked (more Baked recipes)

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