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1 lb. perch, haddock or turbot
2/3 cup cream of celery soup
3/4 cup sour cream
3/4 cup shredded cheddar cheese
Thaw and drain frozen fillets and arrange in a single layer in a
2-quart buttered, shallow baking dish. Combine sauce ingredients
and heat until cheese melts. Spread over fillets and bake at 375
for 25 minutes.
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