2 lbs. haddock, sole or scallops
1 can cream of shrimp soup
1/2 tsp. grated onion (dried onion optional)
1/3 tsp. Worcestershire sauce
1/4 lb. butter
30 Ritz crackers

Place fish in shallow, greased pan, cover with shrimp soup. A splash of sherry (1 to 2 tablespoons) might be added. Bake in 375 degree oven for 20 minutes. While this is baking mix softened butter with the crushed crackers. Mix in onions and Worcestershire. Mel suggests no additional seasoning since the soup is well seasoned. Sprinkle cracker mixture over partly cooked fish. Return to oven and bake an additional 10 minutes.

To complement this dish the chef suggests a rice dish. Steam white rice according to the directions and cook a package of frozen peas. Combine the two with a well-drained jar of pimiento cut in small pieces. Toss well to mix and place in a well-greased mold, put in a pan of warm water in the already heated oven to keep warm until serving time.