2 lbs. halibut steaks or fillets (fresh or frozen)
1 chicken bouillon cube
1 c. boiling water
1/4 c. butter
2 tbsp. cornstarch
2 tbsp. chopped onion
1 tbsp. chopped parsley
1/2 tsp. prepared mustard
1 tbsp. catsup
1/2 tsp. vinegar
1/2 tsp. salt
Dash pepper
1 tbsp. butter or other fat, melted
1/4 c. dry bread crumbs

Place fish in a well-greased baking pan (11 x 7 x 1 inch). Dissolve the bouillon cube in boiling water. Melt butter in a small saucepan; blend in the cornstarch. Add bouillon; cook until thick and smooth, stirring constantly. Stir in the next 7 ingredients. Pour over the fish. Combine butter and crumble and sprinkle over the fish. Bake for 30 minutes or until the fish flakes easily in a 350 degree oven. Serves 6.