Serves 6
From the kitchen of: Kay Thistlethwaite
This recipe can cook for up to 1 1/2 hours if you’re waiting for guests to arrive.

Ingredients:

2 lbs sole, cod, or other white fish
2 cans condensed celery soup (DO NOT add the water called for on the can)
1 lb Monterrey Jack cheese
1/3 cup coconut flakes
24 White grapes
½ cup sliced almonds, toasted (as garnish)
1/3 cup Cooking Sherry (or, to taste)

Directions:

1. Preheat oven to 250 degrees (F)
2. Place fish fillets side by side in a 9X13” baking pan
3. Drizzle with Cooking Sherry
4. Cover to coat with condensed celery soup
5. Dot with grapes
7. Cover with cheese
8. Bake 1 hour

This recipe was given to me by a dear friend, Kay Thistlethwaite when our families lived in Chillicothe, Missouri. Their family ran a landscaping and nursery business, and our family was engaged in running the local radio station. We had many festive get togethers, most featuring food, and this was one of her most requested recipes. The toasted almonds really work very well with the coconut and sherry to give it layers of subtle flavors.