Servings: 4

Ingredients:
4 6-8 oz Hybrid Striped Bass Fillets
1 can condensed cream of tomato soup
1/2 cup water
1 large onion, thinly sliced
1 lemon, sliced
salt and pepper to taste
Cajun seasoning (if desired)

Directions:
1. Preheat oven to 450°F.
2. Spray or lightly grease the bottom of a 2” deep baking pan.
3. Mix soup and water until smooth. Pour 1/4 cup into bottom of the baking pan.
4. Add salt, pepper and cajun seasoning to flesh side of fillets.
5. Place fish fillets into pan, skin side down.
Top with lemon slices, remaining soup and onion slices.
6. Bake at 450°F for approximately 20 minutes or until fish flakes easily.

Notes:
Karon Thackston