- 6 pounds [2.7 kg] haddock fillets
- 250 ml / 4 ounces [250 ml / 113 g] flour
- 1 can [48 ounces / 1.4 L] cream of celery soup
- 2 cups / 1/2 pound [500 ml / 227 g] spreading cheese, grated
- 2 tablespoons [30 ml] chopped parsley
- Pinch of paprika
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- Cut fish into individual servings; coat with flour.
- Arrange fish servings, side by side in 3 oven-proof greased pans [9 x 12 x 2 inches / 23 x 30 x 5 cm].
- Pour soup over fish; sprinkle with grated cheese, parsley and paprika.
- Bake in a moderate oven, [350°F / 180°C] for approximately 45 minutes.
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