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Serves 8
2 pounds fresh Perch fillets
1/2 teaspoon thyme
1 can (10 3/4 ounces) condensed cream of mushroom soup
2 small tomatoes
1 to 2 tablespoons margarine or butter, softened
Parsley flakes or dried dill weed
Heat oven to 475° F. Place fillets in ungreased rectangular baking pan, 13x9x2 inches. Stir thyme into soup; spread over fish. Bake uncovered 30 minutes. Slice tomatoes; cut each slice into halves and place on fish. Brush margarine over tomatoes; sprinkle with parsley. Bake uncovered 5 minutes longer our until fish flakes easily with fork.
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