• 2 1/2 lb. boneless cod fillets
• 1 can (10-1/2 oz) condensed cream of shrimp soup
• 1/2 c. margarine or butter, melted
• 1 t. Worcestershire sauce
• 1 t. lemon juice
• Dash Tabasco sauce
• 30 crushed crackers (use 1/2 Ritz and 1/2 unsalted soda crackers)
• 2 t. chopped parsley

Cut fillets into serving size pieces and place in a buttered flat casserole.  Spread soup on top.  Bake at 375 degrees for 15 minutes.  While fish is baking mix remaining ingredients.  Spread over fish in casserole and continue baking for 8 – 10 minutes or until fish flakes easily with a fork.

Makes 4-5 servings.