Baked White Fish

Recipe provided by Hannah Swyer of the Ezekiel Chapter.


2 lbs. White Fish
½ lb. Fresh Peas
2 large Carrots (sliced)
2 stalks Celery (cubed)
1 Onion (sliced)
1 can Tomato Soup


Bring 1 cup of water to boil, place vegetables in water and cook for 10 minutes. Light oven - 350 degrees.

Melt butter in a deep cassarole. Put in vegetables and place fish on top. Sprinkle with salt and pepper; dot with butter; pour tomato soup over fish. Cover and bake for 1 hour.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960