1 lb. cod, sole, or flounder
1 thin sliced onion
2 minced garlic cloves
1 tbsp. butter
3 tbsp. water
1/2 tsp. salt
Dash of pepper
Lemon juice to taste
1 c. sour cream
1 tbsp. Dijon mustard
Parsley or dill
1 c. cooked baby shrimp

Remove excess water from fish. Cut into cubes. Saute onion in butter until tender. Add garlic and fish. Then water, salt and pepper. Simmer for 10-20 minutes until tender and flaky. Add lemon juice. Mix sour cream and mustard together.

Before serving, add sour cream mixture and shrimp to casserole. Heat until hot. Sprinkle with parsley or dill.