LEMON & LIME FISH BAKE

Fresh fish just needs a quick rinse in cold water, but if you’re using
frozen fish, defrost it in the microwave first. (Fish fillets frozen
into blocks with the skin removed will need to be precooked
according to the instructions on the packaging.)
If you want to make this for more than two people, use more
fish but don’t try and water the soup down to make it go further;
there should still be enough sauce for at least four people.
1 large fish fillet (per person)
1 tin of Campbell’s condensed Cream of Asparagus soup
Milk or water
1 leek
Mushrooms
Lemon juice
Lime juice
Parsley
Salt & pepper
1 tbsp butter
Method
1. Wash and prepare the fish and place in a large casserole dish.
(If you’re cooking more, it doesn’t matter if the fillets overlap
each other.)
2. Wash and slice the leeks and mushrooms, warm the butter in
a pan and fry the vegetables for a few minutes until the leeks are
just soft.
3. Add the tin of soup to the pan, then half-fill the tin with milk,
rinse out and add to the pan, stirring for another minute.
4. Add lemon juice and lime juice to the pan according to taste
and pour the sauce over the fish.
5. Sprinkle with parsley, season with salt and pepper and bake in
a moderate oven, Gas Mark 4 (180ºC) for about 20 minutes.
Tip
Buy pre-packed fresh vegetable assortments in the
supermarket. This wouldn’t normally work for a family but
it’s an affordable option for one or two people and a good
way of reducing, or avoiding, waste altogether.