FISH AND VEGETABLE SKILLET

Lindsey Foote, Doddridge, Ark.

Ingredients:

4 pieces fish fillet

1/2 cup water

1 large carrot, cut to thin strips

1/2 bag frozen sugar snap peas

1 large onion, chopped

1 can cream of mushroom soup oregano, cilantro, pepper to taste

Directions: Combine water, carrots, peas, onions, and seasonings in pan, heat to near boiling. Lower heat and simmer about five minutes. Add mushroom soup and stir well.

Put fish into pan and fry, flipping and stirring as needed until done.