1Place the fillets in a 13 x 9 baking dish coated with cooking spray. In a small bowl combine the soup, lemon juice and broth and pour over the fillets. Bake uncovered at 350° for 20 minutes.
2In a skillet saute the onion and garlic in the butter for about 2 minutes. Stir in the bread crumbs and the worcestershire sauce. Sprinkle over the fillets after they have baked for 20 minutes and bake 5 minutes longer or until the fish flakes easily with a fork.
3NOTE: I have also used salmon with this recipe and it is also very tasty. I used half regular salmon and half smoked salmon and substituted the soup with cream of asparagus soup and added extra chunks of asparagus to the soup. It was very good.