Product(s) Used for this Recipe
Cream of Chicken

Baked Fish Fillet with Baby Bok Choy

1 Can Campbell’s Cream of Chicken
¾ Can (150ml) Hot Water
2 (160g each) Frozen White Fish Fillet, thawed
2 Teaspoons Olive Oil
1 Small Brown Onion, thinly sliced
2 Garlic Cloves, thinly sliced
1 Small Red Capsicum, thinly sliced
1 Small Green Capsicum, thinly sliced
4 Stalks Baby Bok Choy, halved
Cooking Detail
Cook Method: Oven
Preparation Time: 30 minutes
Serving: 2
1) Preheat oven to 220 degree. Heat oil in a medium saucepan over medium heat. Add in onion, garlic and capsicum.

2) Cook for 3 minutes or until onion has softened pour in combined Campbell’s Cream of Chicken with water. Bring to a simmer and remove from heat.

3) Spoon mixture into a baking dish. Top with fish and bake for 15 – 20 minutes or until fish is cooked through.

4) Blanch Baby Bok Choy in a pot of boiling water with ½ teaspoon of salt and oil for 10 seconds. Remove and rinse with cold water.

5) Divide fish between plates, ladle sauce mixture at the side of the fish and top with blanched bok choy. Serve immediately with steamed rice.