Sauteed cod fillets simmer quickly in a tangy lemon cream sauce featuring Campbell's Condensed Cream of Shrimp Soup. Serve with basmati rice and a green salad and you'll have a figure friendly and delicious meal. WW 4 points. This was adapted from a chicken recipe but worked very well with the cod fillets.

Ingredients

4 serv.

vegetable oil cooking spray
cod fish fillets4
(6 ounce)
Campbell's cream of shrimp soup1
(10 3/4 ounce) can
water↗1⁄2 cup
chopped red peppers or green pepper1⁄4 cup
chopped fresh parsley1 tablespoon
lemon juice↗1 tablespoon
paprika↗1 teaspoon
lemon slices4
4

Step-by-step instructions

1
Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute.
2
Add the cod fillets and cook 3 - 4 minutes on both sides.
3
Add the soup, water, pepper, parsley, lemon juice and paprika to the skillet and heat to a boil.
4
Reduce the heat to low.
5
Gently simmer for 5 minutes or until the cod is cooked through.
6
Top with the lemon slices.

Source: food.com

Original recipe ↗

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