Ocean Perch Supreme

By luvmybuttonsnbows

Any other individually frozen fish fillets instead of perch can be used if they are no thicker than ¾ inch. Thicker fish fillets take longer to cook, although the sauce is equally good on them.

Ingredients

• 1 1/2 lbs. individually frozen perch fillets, unthawed
• 2 tbsp. soft butter or margarine
• 2 tbsp. lemon juice
• 1 can (10 3/4 oz.) cream of mushroom soup
• 1/2 c. milk
• 1/2 c. dry white wine or water
• 1 tsp. dried tarragon leaves
• 2 tbsp. toasted sliced almonds

Preparation

Step 1

If fish has a thick layer of ice on it; plunge into warm tap water long enough to melt the ice. Wipe dry. Spread 1 tbsp. of the butter in bottom of a 13-by-9-inch baking dish. Arrange fish in a single layer. Spread remaining butter over fish. Sprinkle with lemon juice. Mix soup, milk, wine and tarragon. Spread evenly over fish. Bake at 400° about 30 min. until fish is done (flakes easily when probed with a fork). If fish is thawed, reduce baking time 5 to 10 min. Garnish with toasted almonds before serving.