- 6 pounds [2.7 kg] haddock fillets
- 1 cup / 4 ounces [250 ml / 113 g] flour
- 1 cup [250 ml] chopped onion
- 1 cup [250 ml] chopped green pepper
- 2 tablespoons [30 ml] vegetable oil
- 1 can [48 ounces / 1.4 L] cream of tomato soup
- 1 lemon, thinly sliced
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- Cut fish into individual servings; coat with flour.
- Arrange fish servings, side by side in 3 oven-proof greased pans [9 x 12 x 2 inches / 23 x 30 x 5 cm].
- Brown onion and green pepper in vegetable oil.
- Pour soup over fish; arrange lemon slices on top.
- Bake in a moderate oven, [350°F / 180°C] for approximately 45 minutes.
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