2 lbs. fresh or frozen haddock
1 can condensed cream of shrimp soup
1/4 c. butter, melted
1/2 tsp. grated onion
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic salt
1 1/4 c. crushed cracker rounds (30)

Slightly thaw and rinse fish. Place in 9x13x2 inch pan. Spread with soup. Bake at 375 degrees for 20 minutes.

Combine butter, seasonings, and cracker crumbs. Sprinkle over fish and bake 10 minutes longer. Serve with lemon slices and parsley.