One Pan White Fish Tomato Alfredo

READY IN: 25mins
Recipe by Farfalla

One pan, delicious, healthy, and quick recipe that is hearty and restaurant quality. Not fishy tasting and excellent for those picky eaters! I modified this from a soup recipe.

Top Review by partysweets

Thanks so much, this was quick and easy and the perfect way to use up a package of cod that had been in the freezer a little too long. I used 2 small fresh tomatoes and diced them because I really dislike canned diced tomatoes, they remind me a little bit of rubber. And I used cream of wild mushroom for the soup. This was great. Even my 3 year old ate the fish!! Usually fish is the last thing he will touch. I'll be making this one again.

Ingredients Nutrition

  • 1 tablespoon butter or 1 tablespoon olive oil
  • 1 medium onion, chopped (about 1/2 cup)
  • 3 garlic cloves
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup (I used Campbell's Cream of Mushroom with Roasted Garlic)
  • 12 cup milk
  • 1 (10 ounce) can diced tomatoes, drained
  • 1 lb fish fillet, cut into 2-inch pieces (flounder, haddock cod, tilapia, or halibut)
  • 4 cups cooked linguine

Directions

  1. Heat the butter or olive oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook until it’s tender.
  2. Stir in the soup, milk and tomatoes. Heat to a boil. Add the fish to the skillet and reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork.
  3. Spoon over hot linguine.

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