|Condensed creamy natural potato soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Green onions||2 Small, thinly sliced|
|Lemon juice||2 Tablespoon|
|Dry mustard||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Buttered fish fillets||10 Ounce (1 Package, Mrs. Paul'S)|
|Chopped fresh parsley||1 Tablespoon (For Garnish)|
|Freshly ground pepper||To Taste (For Garnish)|
1. In 8- by 8-inch microwave-safe baking dish, stir soup until smooth; stir in milk, onions, lemon juice, mustard and garlic until blended. Cover with vented plastic wrap; microwave on high 3 minutes or until hot and bubbling, stirring once during cooking.
2. Arrange frozen fish fillets over sauce. Cover; microwave on high 8 minutes or until fish flakes easily when tested with fork, rearranging fish and spooning sauce over once during cooking. Let stand, covered, 3 minutes. Garnish with parsley and pepper.