1 lb. fresh or frozen cod fillets
1 sm. onion, quartered
1 lemon slice
1 (10 1/2 oz.) can condensed cream of shrimp soup
3 tbsp. all-purpose flour
1/2 c. milk
1/4 c. shredded process Monterey Jack cheese (1 oz.)
2 tbsp. snipped parsley
1 tbsp. butter
1/2 c. soft bread crumbs
2 tbsp. grated Parmesan cheese
1/2 tsp. paprika

Partially thaw fish, if frozen. (Micro-cook 2 minutes; let rest 2 minutes. Cook 1 minute. Turn fish over once.) Discard skin and bones, if present; cut fish into 1/2-inch cubes.

In a 1-quart casserole micro-cook onion and lemon in 1 cup water, covered, until boiling, about 2 1/2 minutes; add fish. Micro-cook, covered, until fish flakes easily with a fork, about 3 minutes. Remove fish with slotted spoon; set aside. Discard cooking liquid.

In same casserole combine soup and flour; gradually stir in milk. Micro-cook, uncovered, until thickened and bubbly, about 4 minutes, stirring after each minute. Stir in shredded cheese and parsley; micro-cook, uncovered, until cheese melts, about 30 seconds. Fold in fish. If desired, transfer to 4 baking shells.

In a 1 cup measure micro-melt the butter 30 to 40 seconds; toss with crumbs, Parmesan and paprika. Sprinkle atop casserole or shells. Micro-cook, uncovered until edges are bubbly, about 2 to 3 minutes, turning dish once. Trim with parsley, if desired. Makes 4 servings.