Name: Fillet Bubbly Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 lb frozen fish fillet (I use haddock); 1 (10 ounce) can cream of mushroom soup; 2 tablespoons chopped onions; 1 tablespoon lemon juice; 1/2 cup grated cheese; 3 tablespoons water

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Recipe by Nova Scotia Cook

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Fillet Bubbly Bake created by Nova Scotia Cook

My first job was as a stenographer for the N.S. Fish Packers Association and at the time they were promoting using frozen fish fillets in meals. They gave away free fish recipes on laminated cards to anyone that requested them by mail. Here is one that I use over & over again as it is quick, easy and tastes really good.

Ready In:: 35mins
Serves:
Units:

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ingredients

1 lb frozen fish fillet (I use haddock)
1 (10 ounce) can cream of mushroom soup
2 tablespoons chopped onions
1 tablespoon lemon juice
¹⁄₂ cup grated cheese
3 tablespoons water

directions

Cut the frozen fillets in four portions.
Place in a shallow greased casserole.
Mix the mushroom soup, onion, lemon juice and water and pour over the fillets.
Top with grated cheese (I sometimes use a bit more than 1/2 cup).
Bake in hot over (450 degrees) for 20 minutes or until done.

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RECIPE MADE WITH LOVE BY

@Nova Scotia Cook

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@Nova Scotia Cook

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"My first job was as a stenographer for the N.S. Fish Packers Association and at the time they were promoting using frozen fish fillets in meals. They gave away free fish recipes on laminated cards to anyone that requested them by mail. Here is one that I use over & over again as it is quick, easy and tastes really good."

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review by Anne-Marie M.

6/14/2017

Love this recipe, so easy and delicious. Will definitely add it to my list of favorites.

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review by katisaun

10/15/2013

I made this recipe 45 years ago in Home Ec, and it's been a source of family ridicule ever since. So delighted to find it here! Submitted by a Nova Scotian, so guessing my Dartmouth teacher must have mailed in for a recipe card. This was 1968.

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review by Elly in Canada

12/9/2006

I have been making this dish forever! I use milk instead of water, and sometimes mix some dry breadcrumbs with the grated cheese to make a crunchy topping. Always yummy!

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tweak by Elly in Canada

12/9/2006

I have been making this dish forever! I use milk instead of water, and sometimes mix some dry breadcrumbs with the grated cheese to make a crunchy topping. Always yummy!

Reply
review by LainieBug

3/10/2006

I used cream of celery soup as I don't like mushrooms. Also used 1 cup of cheese because I'm a cheese lover. Thanks for a good recipe, this is now on my regular fish menu :)

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