2 sticks (2 lbs.) Pollock or Haddock fillets, thawed
1 can shrimp soup
1/4 c. butter, melted
1 tsp. minced or dry onion
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic salt
1/2 c. Ritz crackers, crushed

Preheat oven to 350 degrees. Thaw fillets. Place in greased pan. Spread soup evenly over fish. Bake for 20 minutes. Combine remaining ingredients. Sprinkle over fish. Bake for 15 minutes or until fish flakes easily with a fork. Makes 4 servings.