Ingredients
Perch fillets
1 can of cream of mushrom soup
1/2 c. of 1% milk.
celery
butter
paprika
olive oil
onion powder/white & green onions with parsley
garlic powder
dash of salt
dash of pepper
hint of lemon juice
Preparation
Lie Perch fillets in skillet in a small layer of olive oil and cook lightly. Remove, and put into baking dish. Add 1 can of cream of mushroom soup mixed with 1/2 can of 1%milk. Saute small sliced pieces of celery in a skillet with butter. Add to baking dish. Sprinkle on onion powder mix with garlic powder, a dash of salt and pepper. A spinkle of lemon juice on top finallizing with paprika lightly covering the top. Bake at 325degrees for 1 hour. Bon Apetit! Happy Trails
Charmaine J. Ramsey Cuyahoga Falls, OH
