• Bass fillets (enough to cover the bottom of a flat, 2-qt. casserole)
  • 1 small bell pepper, minced
  • Flour
  • ¼ cup celery, minced
  • 1 10 oz can Cream of Shrimp and Cream of Mushroom soup
  • 2 Tablespoons green onions, minced (use tops and bottoms)
  • Shrimp – fresh peeled or 1 small can, drained and washed (optional) *
  • 1 Tablespoon parsley, minced
  • Mushrooms – fresh or canned, chopped (optional)
  • Salt and Red Pepper, to taste
  • 1 stick butter
  • Worcestershire sauce, to taste
  • ½ cup milk
  • Juice of 1 small lemon


* If using fresh shrimp, use small shrimp or coarsely chop large or medium shrimp.

Soak fillets in milk for 2 to 3 hours, shake off excess milk and season fish. Dip fillets in flour to lightly coat. Melt butter in a skillet over medium heat and lightly brown the fish. As they are finished frying, transfer the fish to a lightly greased Pyrex casserole dish. Add the bell pepper, celery and green onions to the skillet and sauté in the remaining butter until just tender. In a bowl combine the soups, milk, lemon juice and Worcestershire sauce. Stir in the shrimp, mushrooms and parsley and season to taste. Pour the soup mixture over the fish and bake at 350 degrees for 30 to 40 minutes, depending on the thickness of the fillets. The fillets will flake easily with a fork when done.

Servings: 6