Thaw fish fillets enough to separate. Arrange in buttered 9" pie plate. Dash with pepper and dot with butter. Spread soup over fillets and sprinkle with cheese and paprika. Bake at 400° for 25 minutes. Serve with lemon wedge.
Ingredients
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1 pound frozen fish fillets
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fresh ground pepper
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2 tablespoons butter or margarine
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1 can Cream of Shrimp Soup
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1/4 cup Parmesan Cheese, shredded
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paprika
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