1 tbsp. chopped onion
3 tbsp. butter
1/2 c. bread or cracker crumbs
1 lb. fish fillets
2 tbsp. each butter and flour
1/2 tsp. dry mustard
1/4 tsp. each salt and pepper
1 c. hot milk
1 chicken bouillon cube

In greased baking pan, spread half crumbs, sprinkle on onion. Dribble on 3 tablespoons melted butter. Arrange fish on top. For sauce, melt 2 tablespoons butter on low heat, stir in remaining dry ingredients until bubbly. Add milk and bouillon. Stir until thick and cube dissolves. Spread over fish. Sprinkle with rest of crumbs. Bake at 350 degrees for 35 minutes. Garnish with parsley