2 lb. fish fillets (fresh or frozen)
1 can cream of tomato soup (10 3/4 oz.)
2 tbsp. chopped onion
3/4 tsp. salt
Pepper to season
1 c. grated cheese
1 baking dish or pan (about 12x8x2")

If the fish fillets are frozen, let them thaw. Heat the oven to 350 degrees. Cut the fish fillets into 6 servings. Rub the baking dish well with fat. Put the fish in the baking dish.

Mix the soup, onion, salt and pepper. Spread the soup mixture over the fish. Sprinkle with grated cheese over the soup mixture. Bake the fish for 25-30 minutes or until cooked. Test the fish with a fork. The fish is cooked when it falls apart easily.