CREOLE BAKED FISH
Nutrition Facts
Serving Size
1 SERVING (1 FISH FILET, 1/3 CUP SAUCE, 1/2 CUP RI
Amount Per Serving
Calories 317
% Daily Value
Total Fat 5.6g
9%
Saturated Fat 1.6g
8%
Cholesterol 60mg
20%
Sodium 326mg
14%
Total Carbohydrate 38.4g
13%
Dietary Fiber 3.8g
15%
Protein 28.4g
57%
Vitamin A 5%
Vitamin C 37%
Calcium 8%
Iron 11%

creole baked fish

Try our Creole Baked Fish recipe made with Campbell's® Healthy Request® Condensed Tomato Soup.  Combine the fish, creole sauce, and fresh grated parmesan cheese to a baking pan and cook for 45 minutes.  Serve over brown rice to finish.

  • Total time: 65 minutes
  • Servings: 24
Ingredient Weight Measure
dried oregano leaves , crumbled 2.5 tbsp.
gumbo file powder 1 tbsp.
black pepper , ground 1 tsp.
ground red pepper 0.5 tsp.
vegetable cooking spray , as needed 0 as needed
tilapia , filets, 4 oz each 6.000 lb. 24 ea.
vegetable oil 2 tbsp.
Vidalia onion , diced 2.500 lb. 2 qt.
green pepper , diced 1.250 lb. 1 qt.
celery , diced 1.500 lb. 1 qt.
garlic , peeled, minced 2 tbsp.
Campbell's® Healthy Request® Condensed Tomato Soup 50.000 oz. 1 can
water 2 cup
fresh parsley , minced 1 cup
lemon juice 0.333 cup
lemon zest 1 tbsp.
Parmesan cheese , grated 2.000 oz. 1 cup
brown rice , cooked, hot 3 qt.
1. In bowl mix together oregano, gumbo file, if desired, and peppers.

2. Lightly spray 2 shallow, full-size (12 x 20 x 3-in.) hotel pans with cooking spray. Fold fish filets, tail side under, and arrange in a singled layer in the bottoms of each pan, 12 per pan. Sprinkle tops of fish evenly with 2 Tbsp. oregano-pepper mixture. Reserve remaining herb mixture for sauce.
3. In a large sauce pan, heat oil over medium-high heat; add onion, peppers and celery and sauté until tender, about 5 minutes.

4. Stir in garlic and remaining oregano-pepper mixture and continue to sauté 2 minutes.
5. Mix in Campbell’s® Healthy Request Tomato Soup, water, parsley and lemon juice and zest; bring to a boil. Remove Creole sauce from heat. (Sauce may be made ahead, cooled and refrigerated.) CCP: May be served hot 140°F or higher, or chilled 40°F or lower.
6. Pour prepared Creole sauce evenly over the fish portions.

7. Bake in 375°F. conventional or 325°F. convection oven 30-35 minutes, uncovered until the fish is tender and cooked through and the sauce is bubbly. CCP: Cook to an internal temperature of 145°F. or higher for 15 seconds.

8. Sprinkle tops of fish evenly with Parmesan. CCP: Hold hot at 140°F or higher for service.
9. To Serve: For each serving, portion 1 fish filet on top of a 1/2 cup rice and top with at least 1/3 cup pan sauce over fish.

Try our Creole Baked Fish recipe made with Campbell's® Healthy Request® Condensed Tomato Soup.  Combine the fish, creole sauce, and fresh grated parmesan cheese to a baking pan and cook for 45 minutes.  Serve over brown rice to finish.

  • Total time: 65 minutes
  • Servings: 24
Ingredient Weight Measure
dried oregano leaves , crumbled 2.5 tbsp.
gumbo file powder 1 tbsp.
black pepper , ground 1 tsp.
ground red pepper 0.5 tsp.
vegetable cooking spray , as needed 0 as needed
tilapia , filets, 4 oz each 6.000 lb. 24 ea.
vegetable oil 2 tbsp.
Vidalia onion , diced 2.500 lb. 2 qt.
green pepper , diced 1.250 lb. 1 qt.
celery , diced 1.500 lb. 1 qt.
garlic , peeled, minced 2 tbsp.
Campbell's® Healthy Request® Condensed Tomato Soup 50.000 oz. 1 can
water 2 cup
fresh parsley , minced 1 cup
lemon juice 0.333 cup
lemon zest 1 tbsp.
Parmesan cheese , grated 2.000 oz. 1 cup
brown rice , cooked, hot 3 qt.
1. In bowl mix together oregano, gumbo file, if desired, and peppers.

2. Lightly spray 2 shallow, full-size (12 x 20 x 3-in.) hotel pans with cooking spray. Fold fish filets, tail side under, and arrange in a singled layer in the bottoms of each pan, 12 per pan. Sprinkle tops of fish evenly with 2 Tbsp. oregano-pepper mixture. Reserve remaining herb mixture for sauce.
3. In a large sauce pan, heat oil over medium-high heat; add onion, peppers and celery and sauté until tender, about 5 minutes.

4. Stir in garlic and remaining oregano-pepper mixture and continue to sauté 2 minutes.
5. Mix in Campbell’s® Healthy Request Tomato Soup, water, parsley and lemon juice and zest; bring to a boil. Remove Creole sauce from heat. (Sauce may be made ahead, cooled and refrigerated.) CCP: May be served hot 140°F or higher, or chilled 40°F or lower.
6. Pour prepared Creole sauce evenly over the fish portions.

7. Bake in 375°F. conventional or 325°F. convection oven 30-35 minutes, uncovered until the fish is tender and cooked through and the sauce is bubbly. CCP: Cook to an internal temperature of 145°F. or higher for 15 seconds.

8. Sprinkle tops of fish evenly with Parmesan. CCP: Hold hot at 140°F or higher for service.
9. To Serve: For each serving, portion 1 fish filet on top of a 1/2 cup rice and top with at least 1/3 cup pan sauce over fish.

Made with:

Sign up for our newsletter

Get the latest news and updates from Campbell’s Foodservice.

What’s Next