Seafood Thermidor(Total Cooking Time: 15 To 18 Minutes)

• 1 lb. fresh or frozen cod fillets
• 1 small onion, thinly sliced
• 1 tsp. instant chicken bouillon
• 1 Tbsp. lemon juice
• 2 tsp. dill weed
• 1 c. water
• 1 (10 1/2 oz.) can condensed cream of shrimp soup
• 3 Tbsp. all-purpose flour
• 1/2 c. milk
• 1/2 c. shredded Swiss cheese
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. butter or margarine
• 1/2 c. bread crumbs
• 2 Tbsp. grated Parmesan cheese
• 1/2 tsp. paprika
• 2 parsley sprigs

1. Thaw fish, if frozen.
2. Cut into 3/4-inch cubes.
3. In 1 1/2-quart microproof casserole, place onion, bouillon, lemon juice, dill weed and water.
4. Cook, covered, on high (Maximum power) 2 1/2 minutes or until boiling.
5. Add fish.
6. Cook, uncovered, on High (Maximum power) 2 minutes or until opaque.
7. Remove fish with slotted spoon and set aside.
8. Discard poaching mixture.

onion, instant chicken, lemon juice, dill weed, water, condensed cream, flour, milk, swiss cheese, parsley, butter, bread crumbs, parmesan cheese, paprika, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=359650 (may not work)