Serves: 4
Total Calories: 250
Preheat oven to 400°.
Thaw vegetables Drain and set aside.
Meanwhile, in a medium bowl, mix soup, water and lemon-pepper until blended set aside.
Place vegetables in baking dish. Stir in 1/4 cup of the soup mixture and spread evenly in dish. Arrange fish on top. Pour remaining soup mixture over the top.
Place croutons in a small reclosable plastic bag. Press out air and seal. Using a rolling pin, crush croutons. Sprinkle over soup mixture.
Bake for 25 to 30 minutes or until fish flakes easily and vegetables are tender.
Serve with pineapple-cottage dheese salad or sliced tomatoes.
This Veggie Fish Bake recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.
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