6 flounder fillets, cut about ¼ inch thick (about 1 ½ pounds)
1 can (10 ¾ oz.) condensed cream of mushroom soup
2 TBS. Chablis or other dry white wine
½ cup shredded Swiss cheese (about 2 oz.)
1 TBS. chopped fresh or dried parsley
How to make it
Preheat oven to 400. In a 3- quart oblong baking dish, arrange fish fillets in a single layer. Bake 10 minutes.
Meanwhile, in a small bowl, combine soup and wine. Pour soup mixture over fillets, stirring into cooking liquid. Sprinkle with cheese and parsley. Bake 5 minutes more or until fish flakes easily when tested with fork