1 pkg. frozen fish fillets, thawed
2/3 c. cream of celery soup
3/4 c. sour cream
1 c. (4 oz.) shredded Cheddar cheese

Drain fillets on paper towel. Place in single layer in a 2 quart shallow baking dish. In a 1 quart saucepan blend undiluted soup and sour cream thoroughly. Add 3/4 cup of cheese. Heat over low heat until cheese is melted. Pour over fish and bake at 375 degrees for 20-25 minutes or until fish flakes. Sprinkle with remaining 1/4 cup cheese - return to oven for 5 minutes until cheese is melted.

Note: Extra sauce from fish makes an excellent gravy for parsleyed potatoes.