Cooking Directions

• Heat the oven to 400°F. Place the fish in a 2-quart shallow baking dish.
• Stir the soup, broth, picante sauce, olives, lime juice, cilantro, oregano and garlic powder in a medium bowl. Pour the soup mixture over the fish.
• Bake for 20 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the rice.

Ingredients

• 1 pound fresh or thawed frozen codor haddock fillets
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
• 0.333 cup Pace® Picante Sauce
• 0.25 cup chopped pimento-stuffed olives
• 1 tablespoon lime juice
• 2 teaspoons chopped cilantro
• 1 teaspoon dried oregano leaves, crushed
• 0.125 teaspoon garlic powderor 1 small clove garlic, minced
• 4 cups hot cooked white rice