1 1/2 lb. Orange Roughy fillets
2 tbsp. butter
1/4 c. seasoned bread crumbs
Salt and pepper
1 (10 3/4 oz.) can cream of mushroom soup
1 (4 oz.) jar mushrooms and liquid
2 tsp. White Wine Worcestershire sauce
Freshly chopped parsley

Melt butter in skillet set at 250 degrees or low heat. Cut fish into 3 inch pieces. Roll in bread crumbs. Season with salt and pepper. Cook fish 10 minutes total time per inch of thickness turning once. In a small saucepan, combine soup, mushrooms and Worcestershire sauce; simmer 5 minutes. Place fish on warm platter; pour sauce over fish. Sprinkle with chopped parsley. Makes 4 servings.