Lunch: Fish and Vegetable Skillet

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

Ingredients

1/4 c. water
2 tbsp. dry white wine
1/2 tsp. dried thyme leaves
1 dash ground black pepper
1 large carrot
2 stalk celery
1 small onion
1 can Campbell's® Condensed Cream of Mushroom Soup
4 firm white fish fillet

Instructions

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. Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 155, Total Fat 2g, Saturated Fat 0g, Cholesterol 50mg, Sodium 478mg, Total Carbohydrate 10g, Dietary Fiber 2g, Protein 22g, Vitamin A 46%DV, Vitamin C 7%DV, Calcium 5%DV, Iron 4%DVUsing Campbell's® Condensed Healthy Request® Cream of Mushroom Soup: Calories 168, Total Fat 5g, Saturated Fat 0g, Cholesterol 52mg, Sodium 490mg, Total Carbohydrate 10g, Dietary Fiber 2g, Protein 21g, Vitamin A 46%DV, Vitamin C 7%DV, Calcium 4%DV, Iron 4%DV

Add a review for Fish and Vegetable Skillet