The fresh flavors of the Mexican seacoast are featured in this simple baked dish flavored with a zesty sauce.
cost per recipe: $10.12
The price is determined by the national average.
pound fresh or thawed frozen codor haddock fillets
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
cup Pace® Picante Sauce
cup chopped pimento-stuffed olives
tablespoon lime juice
teaspoons chopped cilantro
teaspoon dried oregano leaves, crushed
teaspoon garlic powderor 1 small clove garlic, minced
cups hot cooked white rice
Heat the oven to 400°F. Place the fish in a 2-quart shallow baking dish.
Stir the soup, broth, picante sauce, olives, lime juice, cilantro, oregano and garlic powder in a medium bowl. Pour the soup mixture over the fish.
Bake for 20 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the rice.