Bake Fish with Mushroom Sauce



2 kls. Salmon, tuna or tanguigue steaks, sliced ½” -thick
2 tsps. fine salt
1 tsp. pepper
2 tbsps. Lemon, calamansi or orange juice
¼ cup Magnolia Gold Butter
½ cup white onion, finely chopped
1 cup Top Choice button mushrooms, sliced or
1 cup seedless grapes, unpeeled
1 (290 gms.) Campbell’s Cream of Mushroom Soup
1 cup Magnolia Fresh Milk
1 (200 gms.) Magnolia Quickmelt Cheese, grated
¼ cup parsley or spring onions, chopped
lemon or orange slices for garnish


Step 1

Season fish steaks with salt, pepper and lemon juice. Arranged the seasoned fish steaks on a 3-quart pyrex baking dish.

Step 2

Put in a saucepan the butter, onions and cook over an Eagle Wings gas stove until onions are soft. Add mushrooms or grapes, Campbell's oup mixed with milk and half of the grated cheese. Stir until boiling.

Step 3

Pour over fish. Top with remaining cheese. Bake in an Eagle Wings or DCM gas oven at 350ºF or 175ºC for 15 to 20 minutes or until fish flakes easily when tested with a fork.

Step 4

Top with chopped fresh parsley or spring onions. Garnish with lemon or orange slices.

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