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2 pkgs. (1 lb each) frozen fish fillets (sole, haddock, cod, halibut or pollock)
1/2 tsp. thyme
1 can (10 1/2 oz) condensed cream of mushroom soup
2 small tomaotes
2 tbsp. soft butter
Dill weed

Place frozen fish in ungreased baking pan, 13x9x2". Stir thyme into soup; pour over fish. Bake uncovered for 30 minutes at 475F.

Slice tomatoes; cut each slice in half and place on fish. Brush butter on tomatoes; sprinkle with dill weed. Bake uncovered 5 minutes longer or until fish flakes easily with fork.

Serves 6.
 
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