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Baked Fish With Shrimp Sauce

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Rating: 5/5
4 reviews

ready in: 30-60 minutes
serves/makes:   3

recipe id: 72879

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1 package (9 ounce size) frozen flounder
1 can cream of shrimp soup
1/2 cup Parmesan cheese
parsley flakes


Thaw fish fillets. Butter shallow baking dish generously. Place flatten fillets in dish and top with shrimp soup right from the can (do not dilute).

Sprinkle with lots of Parmesan cheese. Then sprinkle with parsley. Bake approximately 15-20 minutes until bubbly at 350 degrees F.

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Nutritional data has not been calculated yet.

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Guest at

REVIEW: 5 star recipe rating
I first read the recipe and thought that there was no way this would warrant all the reviews it has. But I tried it anyway because I actually had the ingredients (frozen fish and cream of shrimp soup) on hand. Honestly, this is a pretty good recipe for baked fish! I served it with rice and veggies.

Guest at

REVIEW: 5 star recipe rating
I used tilapia instead of flounder in this recipe because I prefer the texture. Fish baked nicely and the shrimp sauce was surprisingly good. Next time I'm going to put some asparagus down in the pan with the fish and pour the sauce over all.

Guest at

REVIEW: 5 star recipe rating
Easy, delicious! I used paprika instead of parsely, and fresh lane snapper instead of frozen flounder. Wonderful!

Guest at

REVIEW: 5 star recipe rating
I used olive oil unstead of butter in a baking dish.
Used four nice size talapia fish
Used Campbells shrimp soup.
Kraft 4 cheese layer.
Lots of parsley flakes.
Topped with on can (14 oz) of artichoke hearts than more parsley flakes.

Add 5-8 minutes more at 400 degrees where it starts to get a rouch of brown.

Everyone was shocked and amazed since nobody has seen this before. It was outstanding.

Note: Add no sale. The soup and cheese does it all.

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