Whether it’s seafood or steak, I don’t like buying commercially pre-seasoned products. Doing so means that every piece tastes exactly the same, bite after bite after boring bite. You’ll usually find this stuff in your’s grocer’s freezer case, in packages almost as big as a Volkswagen. You, O Canny Consumer, will know that prepackaged products usually give you a big wallop of sodium, and that too much of the stuff is definitely not good for your health.
Easy Cheesy Baked Fish:
1 lb. (454 g) fresh or thawed snapper (see Note)
One 10 oz. (285 mL) can condensed cream of celery or cream of mushroom soup
2 tbsp. (30 mL) white wine or milk
1/2 c. (125 mL) grated cheddar
Dash fresh or dried dill weed
Preheat oven to 350 deg, F. Spray-grease shallow casserole dish. Lay each filet flat in dish. In a small bowl, combine condensed soup, wine or milk, and cheddar. Pour over fish. Sprinkle with paprika. Bake, covered, 25 min. Dust with dill. Serves 4.
Note: I used snapper for this recipe, but any thick-bodied, filleted fish (cod, halibut, barramundi, salmon …) is equally tasty.