Prep 5 mins
Cook 25 mins
- 1 lb frozen perch fillets or 1 lb haddock fillets or 1 lb turbot, thawed
- 1 (10 ounce) can condensed cream of celery soup
- 3⁄4 cup sour cream
- 3⁄4 cup cheddar cheese, shredded
- Preheat oven to 375F and lightly grease a 2 quart baking dish.
- Arrange thawed and drained fillets in a single layer in baking dish.
- Combine sauce ingredients and heat until cheese melts.
- Spread over fillets and bake 25 minutes.