2 lb. flounder, sole, perch, etc.
2 cans cream of mushroom soup
2 tsp. Worcestershire sauce
1 c. grated sharp cheese
Bread crumbs
Butter

Place half fillets in baking dish. Cover with one can of soup and sprinkle 1 teaspoon Worcestershire sauce over soup. Cover with 1/2 cup cheese. Repeat. Cover with bread crumbs and dot generously with butter. Bake in moderate oven about 1 hour or until mixture is bubbling. Serve over rice. Yields 4 to 6 servings.