1 lb. fillet of cod (haddock, sole, halibut can be used but flavor is rather mild)

Cut fish in serving pieces and place in oiled Pyrex flat dish. Sprinkle with a little salt, very little cayenne pepper and lemon juice.

Add to 1 can mushroom soup; a dash each of Tabasco and Worcestershire sauce and add cooking sherry to taste and dilute with water or milk (not more than 1/2 of the soup can). Pour over fish, cover with buttered bread crumbs. Bake at 375 degrees for 1/2 hour.