1 lb. fresh or frozen fish fillets, perch, haddock, or turbot
2/3 c. condensed cream of celery soup
3/4 c. dairy sour cream
1 c. (4 oz.) shredded Cheddar cheese

Dry fillets and arrange in single layer 2 quart buttered baking dish. In 1 quart saucepan, combine undiluted soup and sour cream; blend thoroughly. Add 3/4 cup cheese and heat over low heat, stirring constantly, until cheese melts. Spread over fillets and bake in 375 degree oven 20-25 minutes or until fish flakes. Sprinkle with 1/4 cup cheese and return to oven 5 minutes until it melts.