Spread fillets with butter and place shrimp in each.
Sprinkle with lemon juice and a little salt and pepper.
Add chopped parsley if desired.
Fold each fillet in three and place in buttered casserole.
Make a sauce with 2 tablespoons butter, 2 tablespoons flour and 1 cup chicken stock.
If chicken cubes are used, don't add seasoning to fish.
Add curry powder to taste.
Pour over fish and bake, uncovered at 400° for 20 minutes - no more.