1 (1 lb.) pkg. frozen fish fillets
1/4 tsp. fresh ground pepper
2 tbsp. butter
1 (16 1/2 oz.) can cream of shrimp soup
1/4 c. shredded Parmesan cheese
Dash of paprika
Lemon wedges

Thaw fish fillets enough to separate. Arrange on a buttered 9 inch pie plate. Sprinkle with pepper and dot with butter. Spread shrimp soup over fillets; sprinkle with Parmesan cheese and paprika. Bake in a 400 degree oven for 25 minutes. Serve with lemon wedges. Makes 4 servings.