Fish  Vegetable Skillet

You're just minutes away from this light, creamy and refreshing fish dinner that cooks in just one pan for easy clean-up.

What You'll Need

1/4 cup water
2 tablespoons dry white wine (optional)
1/2 teaspoon dried thyme leaves, crushed
Generous dash ground black pepper
1 large carrot, cut into matchstick-thin strips (about 1 cup)
2 stalks celery, cut into matchstick-thin strips (about 1 1/3 cups)
1 small onion, chopped (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
4 firm white fish fillets (cod, haddock or halibut) (about 1 pound)

How to Make It

• 1 Heat the water, wine, thyme, black pepper, carrot, celery and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender-crisp.
  
• 2 Stir the soup in the skillet.  Top with the fish. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork.