Bass fillets (enough to cover the bottom of a flat, 2-qt. casserole)
1 10 oz can Cream of Shrimp and Cream of Mushroom soup
Shrimp - fresh peeled or 1 small can, drained and washed (optional) *
Mushrooms - fresh or canned, chopped (optional)
1 stick butter
1/2 cup milk
Juice of 1 small lemon
1 small bell pepper, minced
1/4 cup celery, minced
2 Tablespoons green onions, minced (use tops and bottoms)
1 Tablespoon parsley, minced
Salt and Red Pepper, to taste
Worcestershire sauce, to taste
* If using fresh shrimp, use small shrimp or coarsely chop large or medium shrimp.
Soak fillets in milk for 2 to 3 hours, shake off excess milk and season fish. Dip fillets in flour to lightly coat. Melt butter in a skillet over medium heat and lightly brown the fish. As they are finished frying, transfer the fish to a lightly greased Pyrex casserole dish. Add the bell pepper, celery and green onions to the skillet and sauté in the remaining butter until just tender. In a bowl combine the soups, milk, lemon juice and Worcestershire sauce. Stir in the shrimp, mushrooms and parsley and season to taste. Pour the soup mixture over the fish and bake at 350 F degrees for 30 to 40 minutes, depending on the thickness of the fillets. The fillets will flake easily with a fork when done.
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