Mrs. Longley’s Baked Fish

When I was a kid, I hated fish (still don’t like it) and this is the only way I would eat it.  It’s a recipe printed in the local newspaper from the wife of a Maine governor in the 1970s who will forever have my gratitude for providing my mother with a fish recipe that I actually liked.
– Kathy

Ingredients

• Fillet of Sole (any amount: can be boneless cod, halibut, or other variety of fillet)
• 1 can cream of mushroom soup
• 1 onion, finely chopped
• ¼ cup white wine
• bread crumbs, optional
• parmesan cheese, optional

Instructions

1. Preheat oven to 350° F.
2. Place fish in oblong casserole dish
3. Sprinkle the onion over the fish.
4. Spread cream of mushroom soup over the onions.
5. Sprinkle the wine over the soup.  
6. If using, mix together bread crumbs and parmesan cheese. Sprinkle over the whole dish,
7. Bake for 45 minutes, or depending on thickness of filet, until fish flakes easily with a fork. 
8. Excellent and very easy to fix.