My father-in-law used to keep us supplied with fresh fish (he was a top-notch bass fisherman 
), and this is one of the recipes that I used when I didn't want to fry it. I got this from my m-i-l, and she called it Bass Casserole because that's the type fish we would usually use.
4 to 6 fish fillets (any kind of white, flaky fish will work)
Milk
Flour
1 stick butter
1 bell pepper, diced
1 small can sliced mushrooms, drained, juice reserved
6 green onions, diced
2 cans Cream of Shrimp soup
Juice of 1 lemon
1/3 cup sherry
Salt
Red pepper
Worcestershire
1 cup shrimp, cooked and chopped, or cooked crawfish tails, or pre-cooked salad shrimp
Heat 3 to 4 tablespoons of the butter in a large skillet over medium/high heat. Dip the fillets in the milk and then dredge them in flour and lightly brown each side in the butter. Do this in two or more batches, adding butter as needed and adjusting the heat as needed so as not to burn. Place the filets in a greased, 13x9 casserole dish.
Add the bell pepper and onions to the skillet, scraping the browned bits from the bottom of the skillet. Cook until the bell pepper is tender. Add the shrimp soup, mushrooms, lemon, sherry, and about 1/3 of the reserved mushroom juice. Heat through and add salt, red pepper, and worcestershire to taste. Stir in the shrimp (or crawfish tails).
Pour the soup mixture over the fish fillets and bake at 350 for about 30 minutes.
If you don't like canned mushrooms, use fresh and add a little chicken broth instead of the mushroom juice. I have just made the sauce using crawfish tails and served it over linguini.
), and this is one of the recipes that I used when I didn't want to fry it. I got this from my m-i-l, and she called it Bass Casserole because that's the type fish we would usually use. 4 to 6 fish fillets (any kind of white, flaky fish will work)
Milk
Flour
1 stick butter
1 bell pepper, diced
1 small can sliced mushrooms, drained, juice reserved
6 green onions, diced
2 cans Cream of Shrimp soup
Juice of 1 lemon
1/3 cup sherry
Salt
Red pepper
Worcestershire
1 cup shrimp, cooked and chopped, or cooked crawfish tails, or pre-cooked salad shrimp
Heat 3 to 4 tablespoons of the butter in a large skillet over medium/high heat. Dip the fillets in the milk and then dredge them in flour and lightly brown each side in the butter. Do this in two or more batches, adding butter as needed and adjusting the heat as needed so as not to burn. Place the filets in a greased, 13x9 casserole dish.
Add the bell pepper and onions to the skillet, scraping the browned bits from the bottom of the skillet. Cook until the bell pepper is tender. Add the shrimp soup, mushrooms, lemon, sherry, and about 1/3 of the reserved mushroom juice. Heat through and add salt, red pepper, and worcestershire to taste. Stir in the shrimp (or crawfish tails).
Pour the soup mixture over the fish fillets and bake at 350 for about 30 minutes.
If you don't like canned mushrooms, use fresh and add a little chicken broth instead of the mushroom juice. I have just made the sauce using crawfish tails and served it over linguini.
