Recipe provided by Hannah Swyer of the Ezekiel Chapter.
Baked White Fish
Ingredients:
| 2 | lbs. White Fish |
| ½ | lb. Fresh Peas |
| 2 | large Carrots (sliced) |
| 2 | stalks Celery (cubed) |
| 1 | Onion (sliced) |
| 1 | can Tomato Soup |
Directions:
Bring 1 cup of water to boil, place vegetables in water and cook for 10 minutes. Light oven - 350 degrees.
Melt butter in a deep cassarole. Put in vegetables and place fish on top. Sprinkle with salt and pepper; dot with butter; pour tomato soup over fish. Cover and bake for 1 hour.