What You'll Need
1 pound fresh or thawed frozen cod or haddock fillets
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
1/3 cup Pace® Picante Sauce
1/4 cup chopped pimento-stuffed olives
1 tablespoon lime juice
2 teaspoons chopped cilantro
1 teaspoon dried oregano leaves, crushed
1/8 teaspoon garlic powder or 1 small clove garlic, minced
4 cups hot cooked white rice
Heat the oven to 400°F. Place the fish in a 2-quart shallow baking dish.
Stir the soup, broth, picante sauce, olives, lime juice, cilantro, oregano and garlic powder in a medium bowl. Pour the soup mixture over the fish.
Bake for 20 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the rice.