1 1/2 lbs. turbot (or sole)
1 can shrimp, drained
1 can cream of celery soup
Parmesan cheese

Cut fish in serving size pieces, arrange shrim over, thin soup with about 1/4 cup milk, pur over fish. Place in 1 1/2-quart baking dish. Sprinkle with plenty of Parmesan cheese. Bake at 350 degrees for about 45 minutes.