You can make this using sole as well.
It's an easy to make recipe using
a can of cream of celery soup.
Ingredients:
1 1/2 lbs. turbot (or sole)
1 can shrimp, drained
1 can cream of celery soup
1/4 cup milk
Parmesan cheese
Directions:
Cut fish in serving size pieces,
place in 1 1/2-quart baking dish.
Arrange shrimp over fish,
place soup in a mixing bowl,
thin soup with milk, pur over fish.
Sprinkle with plenty of Parmesan cheese.
Bake at 350 degrees F. for about 45 minutes.
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