1 lb. fish fillets (scrod, cod, etc.)
1 can of cream of celery or shrimp soup
1/2 tsp. parsley
1/8 tsp. oregano
Dash of salt
Dash of pepper

Place fish fillets in shallow dish (cut in 4 pieces, if desired). Sprinkle dry ingredients over top. Pour and spread undiluted soup over the top of fish. Bake at 375 degrees for 45 minutes.