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Preheat oven to 400°. Thaw vegetables Drain and
set aside. Meanwhile, in a medium bowl, mix
soup, water and lemon pepper until blended set
aside. Place vegetables in baking dish. Stir in
1/4 cup of the soup mixture and spread evenly
in dish. Arrange fish on top. Pour remaining
soup mixture over the top. Place croutons in a
small reclosable plastic bag. Press out air and
seal. Using a rolling pin, crush croutons.
Sprinkle over soup mixture. Bake for 25 to 30
minutes or until fish flakes easily and
vegetables are tender. Serve with pineapple-
cottage cheese salad or sliced tomatoes.
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