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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My great Aunt Sadie got this recipe while on a trip to Nashville in the 60's. It was a favorite Sunday dinner for her family, served with broccoli and a side salad. Ingredients:
1 lb frozen halibut or 1 lb perch fillet, thawed |
fresh ground pepper |
1 1/2 tablespoons butter |
10 3/4 ounces cream of shrimp soup, undiluted |
1/4 cup grated parmesan cheese |
paprika |
Directions:
1. Place fillets in a lightly greased 9 inch baking dish. Sprinkle with pepper; dot with butter. Spoon soup over fillets; sprinkle with cheese and paprika.
2. Bake, uncovered, at 350 degrees for about 20 minute or till fish flakes easily with a fork.
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