Baked Perch Fillets
4 Servings
INGREDIENTS:
1 Pound Perch
2/3 Cup Cream Of Mushroom Soup
3/4 Cup Sour Cream
3/4 Cup Shredded Cheese
DIRECTIONS:
Thaw and drain frozen fillets and arrange in a single layer in a 2- quart buttered, shallow baking dish. Combine sauce ingredients and heat until cheese melts. Spread over fillets and bake at 375 for 25 minutes.
Per Serving: 4 g Carb; 0 g Fiber