|Cod fillets||1 Pound (Fresh / Frozen)|
|Onion||1 Small, quartered|
|Condensed cream of shrimp||10 1⁄2 Ounce (1 Can)|
|All purpose flour||3 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded monterey jack cheese||1 Ounce, Processed (1/4 Cup)|
|Snipped parsley||2 Tablespoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Partially thaw fish, if frozen.
(Micro-cook 2 minutes; let rest 2 minutes.
Cook 1 minute.
Turn fish over once.) Discard skin and bones, if present; cut fish into 1/2-inch cubes.
In a 1-quart casserole micro-cook onion and lemon in 1 cup water, covered, till boiling, about 2 1/2 minutes; add fish.
Micro-cook, covered, till fish flakes easily with a fork, about 3 minutes.
Remove fish with slotted spoon; set aside.
Discard cooking liquid.
In same casserole combine soup and flour; gradually stir in milk.
Micro-cook, uncovered, till thickened and bubbly, about 4 minutes, stirring after each minute.
Stir in shredded cheese and parsley; micro-cook, uncovered, till cheese melts, about 30 seconds.
Fold in fish.
If desired, transfer to 4 baking shells.
In a 1-cup measure micro-melt the butter 30 to 40 seconds; toss with crumbs, Parmesan, and paprika.
Sprinkle atop casserole or shells.
Micro-cook, uncovered, till edges are bubbly, about 2 to 3 minutes, turning dish once.
Trim with parsley, if desired.