2 lbs. fish fillets, frozen or fresh
Juice of 1 lemon
Salt and pepper to taste
1/2 onion, thinly sliced in rings
1/2 c. mushrooms, sliced
3/4 c. grated cheddar cheese
1 can (10-1/2 oz.) cream of mushroom soup
1 Tbsp. parsley, fresh or dried

Spread fish fillets in a buttered baking dish. Sprinkle with lemon juice, salt and pepper. Layer with onions, then mushrooms, then cheese and finally concentrated mushroom soup. Sprinkle with parsley. Bake at 350 degrees for 25 minutes.

Yield: 6 servings.

Variations: Sole, haddock, perch or bass, sturgeon.