Prep 10 mins
Cook 25 mins
An old family recipe handed down from my Aunt Sallie. The fish is smothered in cream of celery soup with a splash of lemon juice. It was a weeknight favorite during long hot Louisiana summers.
- 907.18 g frozen perch or 907.18 g flounder fillets, thawed
- 304.75 g cream of celery soup, undiluted
- 59.14 ml butter, melted
- 44.37 ml finely chopped green peppers
- 29.58 ml lemon juice
- Arrange fillets in a lightly greased 12 x 8 x 2 inch baking dish. Combine soup, butter, green pepper, and lemon juice; pour over fish. Sprinkle with paprika. Bake, uncovered, at 350 degrees for about 20 minutes or till fish flakes easily with a fork. Place fish under broiler 2-3 minutes or till lightly browned.