lemon dill walleye
|
V2 |
cup condensed cream of onion soup, undiluted |
1 |
large onion, halved and thinly sliced |
|
1 |
tablespoon milk |
1 |
tablespoon butter |
|
3/4 |
pound perch, bluegill or catfish |
4 |
cups water |
|
fillets |
1 |
tablespoon snipped fresh dill | |
|
Dash |
pepper |
or 1 teaspoon dill weed | |
|
2 |
tablespoons butter, melted |
3/4 |
cup milk |
|
IV2 |
teaspoons lemon juice |
2 |
medium lemons, thinly sliced |
|
3/4 |
cup crushed sour cream & onion |
Vs |
teaspoon pepper |
|
potato chips |
2 |
pounds walleye, cod, halibut or | |
|
[1] In a shallow bowl, combine onion soup and |
orange roughy fillets | ||
milk. Dip fillets in soup mixture; place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with pepper.
[2] Combine butter and lemon juice; drizzle over fillets. Top with crushed chips. Bake, uncovered, at 350° for 17-20 minutes or until fish flakes easily with a fork. Yield: 2 servings.
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