2 lbs. haddock
2 tbsp. Grey Poupon mustard
1 can cream of celery soup
1 tbsp. fresh dill
Paprika
1 (8 oz.) pkg. shredded Cheddar cheese

Use a non-stick spray on a 9 x 13 inch baking pan, smear 1 tablespoon mustard on both sides of fish. Add 1 can undiluted cream of celery soup. Sprinkle fresh dill, paprika and top with cheese. Bake at 350 degrees for 25 minutes.