Broccoli Fish Bake

2 pkg. (10 oz.) frozen broccoli spears, cooked and drained, or 1 pound fresh broccoli, cut into spears, cooked and drained
2 pounds fresh or thawed firm white fish fillets, I used cod.
2 cans (10-3/4 oz.) Campbell's Healthy Request Cream of Broccoli Soup
1/2 c. milk
1/2 c. shredded Mexican four cheese, reduced fat
1/4 c. Japanese Panko bread crumbs
1 tsp butter, melted
1/4 tsp. paprika
Lemon slices for garnish
Fresh dill for garnish

In a 2 quart shallow baking dish, arrange broccoli. Top with fish. In small bowl mix soup and milk and pour over fish. Sprinkle cheese over soup mixture. Mix bread crumbs, butter and paprika and sprinkle over cheese. Bake at 450 degrees for 35 min. or until fish flakes easily test with a fork. Garnish with lemon and fresh dill if desired. Serves 8

Serving Size: Make 8 equal servings