2 tbsp. butter
2 tbsp. flour
1 can cream of mushroom soup
3/4 c. white wine
2 tbsp. Parmesan cheese
1 tbsp. chopped parsley
Salt & pepper to taste
1 lb. fillet white fish

Melt butter and blend in flour. Add soup and wine and stir until thickened. Remove from heat. Stir in cheese, parsley, salt and pepper. Place fish in shallow casserole dish. Pour sauce over fish. Bake at 350 degrees for 30 minutes.