Fish And Cheese
|Fish fillets||1 Pound (Fresh / Frozen, Perch, Haddock , Turbot)|
|Cream of celery soup||3⁄4 Cup (12 tbs) (Undiluted)|
|Commercial sour cream||3⁄4 Cup (12 tbs)|
|Shredded cheddar cheese||4 Ounce (1 Cup, Divided)|
Thaw and drain frozen fillets.
Arrange fish, skin side down, in a single layer in a greased 2-quart shallow baking dish.
Combine soup, sour cream, and 3/4 cup cheese in a small saucepan; heat until cheese melts.
Spread over fillets.
Bake at 375° for 20 to