1 lb. fish, such as cod, flounder, sole
1 med. onion, thinly sliced
2 cloves garlic, minced or pressed
1 tbsp. butter
3 tbsp. water
1/2 tsp. salt
Dash ground pepper
Fresh lemon juice to taste
1 c. sour cream
1 tbsp. Dijon style mustard
Fresh dill or parsley
1 c. cooked baby shrimp

Wipe fish with damp cloth. Cut into serving pieces or cubes. Saute onion in butter in a heavy pan until soft but not browned. Add garlic and fish. Sprinkle with water. Add salt and pepper. Heat to simmer. Cook for 10, 15 or 20 minutes depending on what fish used and how large pieces fish should be tender and flake easily. Don't overcook! Sprinkle with a little lemon juice.

Mix sour cream and mustard. Just before serving add sour cream mixture and baby shrimp to casserole. Heat until just hot without stirring. Sprinkle with dill or parsley. Good served with hot cooked rice and buttered garlic bread.