1 lb. frozen skinned fish fillets (perch)
1 (4 oz.) can mushroom buttons
1 tsp. butter
1 can tomato soup
1 pkg. frozen peas, thawed
Salt & pepper to taste

Thaw and wash fillet; place in greased 10"x6"x2" casserole, drain mushrooms; brown in butter. Pour over fish. Add soup and spread to cover fish. Sprinkle peas over all, season to taste. Bake in preheated 350 degree oven for 30 to 40 minutes or until fish is flaky. Serves 4.