Cooking Directions

• Heat the oil in a 10-inch skillet over medium heat. Add the green pepper and oregano and cook until the green pepper is tender-crisp, stirring often.
• Stir the soup, water, garlic powder, black pepper and red pepper in the skillet and heat to a boil.  Add the fish to the skillet.  Reduce the heat to low. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork.  Serve the fish and sauce with the rice.

Ingredients

• 1 tablespoon vegetable oil
• 1 small green pepper, diced (about 2/3 cup)
• 0.5 teaspoon dried oregano leaves, crushed
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 0.333 cup water
• 0.125 teaspoon garlic powder
• 0.125 teaspoon black pepper
• 0.125 teaspoon ground red pepper
• 1 pound fresh or thawed frozen fish fillet(cod, haddock or halibut)
• 4 cups Hot cooked white rice, cooked without salt