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Fish & Vegetable Skillet
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  • total
  • prep
174 calories/serving

Provided By:
Campbell's Kitchen

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    • You're just minutes away from this light, creamy and refreshing fish dinner that cooks in just one pan for easy clean-up.

    Ingredients

    Serves: servings

      • 1/4 cup water
      • 2 tablespoon dry white wine (optional)
      • 1/2 teaspoon dried thyme leaves , crushed
      • Generous dash ground black pepper
      • 1 large carrot , cut into matchstick-thin strips (about 1 cup)
      • 2 stalks celery , cut into matchstick-thin strips (about 1 1/3 cups)
      • 1 small onion , chopped (about 1/4 cup)
      • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
      • 4 firm white fish fillet (cod, haddock or halibut) (about 1 pound)

    Directions

    Heat the water, wine, thyme, black pepper, carrot, celery and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender-crisp.

    Stir the soup in the skillet.  Top with the fish. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork.

    Serving Suggestion:  Serve with hot cooked jasmine rice sprinkled with chopped fresh herbs.  For dessert serve chocolate and orange sorbets.

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories 174Calories from fat 45
    Total Fat 5gm8%Cholesterol 52mg17%
    Sodium 634mg26%Total Carbohydrates 10gm3%
    Fiber 2gm8%Protein21gm
    Vitamin A66% Vitamin C4%
    Calcium4% Iron4%

    Nutrition Facts provided by: Campbell's Kitchen

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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