Recipe by DallasDiva22
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.
- 453.59 g frozen halibut or 453.59 g perch fillet, thawed
- fresh ground pepper
- 22.18 ml butter
- 304.75 g cream of shrimp soup, undiluted
- 59.14 ml grated parmesan cheese