One Pan White Fish Tomato Alfredo

• 1 tablespoon butter or 1 tablespoon olive oil
• 1 medium onion, chopped (about 1/2 cup)
• 3 garlic cloves
• 1 (10 3/4 ounce) can condensed cream of mushroom soup (I used Campbell's Cream of Mushroom with Roasted Garlic)
• 1/2 cup milk
• 1 (10 ounce) can diced tomatoes, drained
• 1 lb fish fillet, cut into 2-inch pieces (flounder, haddock cod, tilapia, or halibut)
• 4 cups cooked linguine

1. Heat the butter or olive oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook until it's tender.
2. Stir in the soup, milk and tomatoes. Heat to a boil. Add the fish to the skillet and reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork.
3. Spoon over hot linguine.

butter, onion, garlic, condensed cream, milk, tomatoes, fish fillet, linguine

Taken from www.food.com/recipe/one-pan-white-fish-tomato-alfredo-220526 (may not work)